I love the satisfying crunch when breaking the sugar crust of creme brulee. The only thing better is eating the delicious custard. Again from AB on Good...
egg yolks, heavy cream, sugar, vanilla bean, +water
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heavy cream, egg yolks, sugar, vanilla bean, +berries
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"Cooked custard version flavored with a whole vanilla bean. This is a basic vanilla ice cream, anything can be added to it to change the flavor."
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Bill Gross, who was executive sous chef at Café Gray in New York City, was kind enough to create this recipe for meand it is simply delicious....
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