Butter Croissants
Laminated dough folded around cold butter and baked into shatteringly flaky crescents.
French
Free recipe
Creme Brulee
A vanilla custard set soft beneath a glassy, torched sugar crust.
In the kitchen
Method
1
Warm the cream with the split vanilla bean and let it steep.
2
Whisk the yolks and sugar, then temper in the hot cream.
3
Bake the custards in a water bath at 325 degrees F until just set.
4
Chill, then top with sugar and torch to a crackly crust.
Cook's note: taste as you go and adjust salt and acid at the end. Times are a guide; trust your senses.
More French
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