Grab your blowtorch and learn how to make crème brûlée, a custardy, creamy, burnt-sugar celebration of dessert. We love this one, can you tell? Your chef is Marc Bauer, from the French Culinary Institute. You won’t believe how easy it is to make.We also found the perfect crème brûlée set (ramequins and blow torche) for you at an unbeatable price on the site of Bed,Bath& Beyond |
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