While Amy was home, we made the best créme brûlée I’ve ever had! I’ve made créme brûlée before and it was good. But this recipe from America’s Test Kitchen®, was excellent!
The secret? Straining the mixture through a fine mesh sieve to eliminate any egg solids creates créme brûlée with the silkiest texture!
This recipe makes a large amount so definitely good for a large, fancy party. The créme brûlée is very rich, though and no one in my family could eat an entire ramekin themselves.
There are two ways to caramelize the sugar on top: either broiling in the oven or using a small kitchen blow torch. Just be safe and follow basic blow torch or broiler directions. Whichever method you choose, be safe!