Following Friday night's terrific meal of coq au vin, I also had some dessert to offer up to everybody: my first attempt at crème brûlée. Given how much I love this concoction, perhaps you'll understand why I divided it into six ramekins instead of eight, as called for by the recipe. I was determined to enjoy an ample serving...which is exactly what happened.
"Crème Brûlée," by Molly O'Neill of New York Times Cooking.
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