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All Things Brulee
Ah, Crème Brulée. Few can deny the joy of cracking through a sugar crust into a luscious layer of custard. The classic French dessert is a mainstay on menus worldwide, but as creative New York chefs have shown, the blowtorched dual texture effect is not exclusive to Crème Brulée. You can brulee anything from oatmeal, fruit, and foie gras, all to delicious effect. From the decadent Crème Brulée Donut at The Doughnut Plant to the more waistline-friendly, Grapefruit Brulée at Café Cluny, the brulée technique is working its magic on sweet and savory treats all over town and we’re loving it…