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.

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.Continue Reading