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Crème de la Crème

From SAVEUR Issue #148

I still remember the first time I tasted crème brûlée. I was 17 years old, and my parents had taken my sister and me on our first trip to Paris. We were budget-dining types, but there was one splurge — dinner at Fauchon, the gourmet food emporium, where our meal ended with crème brûlée. What arrived was delicate custard in a shallow fluted casserole, topped with a sheet of burnt sugar. A firm rap with the back of the spoon and the crust shattered beautifully. Then, the soft custard yielded with almost obscene ease. What sublime contrast: Each bite, crunchy and smooth, toasty and lush, was a revelation. Keep reading »

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