I absolutely love crème brûlée ’cause, you know . . . cream.
And we have a source for the richest, thickest raw cream I’ve ever seen. It makes the best ice cream, quiche, and crème brûlée.
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A few months ago, I visited a friend for the weekend, and we went to a great new farm-to-table restaurant in her area. Honestly, I don’t remember what I ordered. But guys, they were serving crème brûlée with candied bacon for dessert. I didn’t wait to hear what else was on the menu.
And, of course, I set out to make it for myself when I got home, and have made it every time we’ve had company since. And then some.
Crème brûlée means ‘burnt cream’ and is a glorious custard topped with caramelized sugar. Oh gosh, there is nothing better than cracking that layer of hard sugar and digging into the creamy layer below.
Top it with a crisp piece of bacon that has been candied with maple or hickory bark syrup and you’ll think you died and went to heaven. For real.
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