making creme brulee

[concertinette]

I rarely believe a particular recipe.  When I want to cook something, I just look it up, and compare a few recipes, and get a feel for about how much of what I need, and whether particular special techniques are important or not.  I really love being able to tell why they might choose to include the ingredients they include, and choose whether or

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[concertinette]

As an update - We ate the absolutely delicious cremes brulee last night. Ingreds 2 duck egg yolks to 1 cup cream. Should've cooked it a bit longer - it sure looked done when I poked it, but it was pudding-textured, only held much edge after you scoop a spoonful out if it was significantly chilled. Ah, well. Delicious in any case.