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.
As energizing as an energy bar, with a much simpler ingredient list.
A generous glug of stout gives this snackable loaf a malty depth.
Turn humble onions into this thrifty yet luxe pasta dinner.
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.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.