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Creme Brulee
The Creme de la Creme of Desserts
By Donna Smith
The hard sugar topping is made by caramelizing either powdered sugar or brown sugar under the broiler. The sugar should be hard and crisp when the creme brulee is served. This can be tricky. If you chill it for too long after broiling the sugar, it will begin to soften. It is best to broil the sugar topping right before you're about to serve. If you have to do it ahead of time, try to chill it not longer than one hour. You can also set the creme brulees in a pan filled with ice water, and then broil them. The ice will keep the custard cold while the sugar hardens on top.
Creme brulees are one of those desserts that can stand on their own. No garnish is really needed, but if you want add a few berries to brighten it up, go right ahead. Fresh mint leaves and chocolate curls can also be used for garnish. If you've added coffee to the creme brulee, you could use a few coffee beans as garnish. An orange creme brulee would be pretty served with a slice of fresh orange alongside.
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