Sunday, February 7, 2016

Crème Brûlée



This recipe appeared in the February 4th Edition of The Hinton Voice as the Cooking With Jax monthly cooking column. 

[This summer when my husband and I were in Whiterock, BC, we stayed in an adorable, vintage 1920’s style beach house that we found on Airbnb.  With an ocean view, and just down the street from an array of unique eateries, it was like a little slice of paradise.  At one of the restaurants along the beach we decided to split dessert – which happened to be the most perfectly cooked crème brûlée
either of us had ever eaten.  Every bite had a smooth, creamy texture, sprinkled with real vanilla beans and a crispy glaze of caramelized sugar on top.

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