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1/1 Photo of Caramelized Creme Brulee
A recipe from the Chef Michael Smith recipe files. Crunchy topping, velvety smooth pudding. Tends to be a bit rich, and sweet. The reason for using the baking torch is that you want the pudding to still be cold when you serve it. The torch only carmelizes, it doesn't heat up the whole pudding as putting it back under the broiler, will.
Units: US | Metric
Serving Size: 1 (239 g)
Servings Per Recipe: 5