The allure of crème brûlée, French for “burnt cream,” lies in its apparent contradiction: a topping of sugar, singed to golden brown, crackles over a cool, creamy-smooth custard. To achieve that silky consistency in baked custards, it’s critical that the oven temperature be regulated (to be both even and gentle). This is why the custard molds are set in a bain-marie, or hot-water bath, made by pouring water around molds into a roasting pan, which insulates the custard from hot spots in the oven. Another precautionary measure is to eliminate any excess bubbles in the custard after it is poured into the ramekins (just before baking). These bubbles will rise as the custard bakes, causing holes to form in the top. To get rid of them, pass the flame of a kitchen torch briefly over the liquid in the ramekins. Don’t worry if some remain, since the tops will be caramelized, hiding any imperfections.
Turn humble onions into this thrifty yet luxe pasta dinner.
This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
I should address the awkward truth that I don’t use butter here but cream instead. You could, if you’re a stickler for tradition (and not a heretic like me), add a big slab of butter to the finished curry.