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Wendy DeBord

'Stovetop' Creme Brulee

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Stove top creme brulee I believe gives the best texture of all when done right. I.e the standard recipe, no added cornflour or geletine, and cooked till just right (not immersion mixed as it split) and then left to set.

It's risky, it doesn't set, goes grainy, set but watery you name it but get it right and it's perfection.

The easy way it to oven bake in a water bath but you'll never get the same texture as a stove cooked brulee.

Time flies like an arrow, fruit flies like a banana.

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