I make a very tasty creme brulee but the end result is quite thick and extremely rich. I happen to like it, and I’ve always just assumed that’s how creme brulee “should be.”
Twice now I’ve been to fancy-ish restaurants where the creme brulee is flavorful, but with a surprisingly light consistency. Not fluffy, but… well, I don’t even quite know how to describe it, but it’s an interesting variation. Most recipes for creme brulee seem pretty similar, so I’m not sure how this consistency is achieved…
Any ideas?
Thanks!