The Delia Project (#10): Crème brûlée

Crème brûlée

In this Crème brûlée recipe, the caramel is made separately and then poured over. I actually had to make the caramel twice, because the first time I used golden caster sugar and it just wouldn’t melt properly; it was about 5mm thick. The second time I used fine white sugar. I think my preference next time would be to caramelise the sugar with a blowtorch, but this is a good option for those people who don’t have one.

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