Creme Brulee

Crème Brûlée -- Lou Seibert Pappas brings simple elegance to home entertaining in this delightful guide to creamy and crispy crème brûlée. Whether classic, fruity, chocolatey, nutty, or savory, these easy-to-follow recipes add a fine finale to any meal. By mixing new flavors with just a few basic ingredients, first-time cooks and experienced chefs alike can serve showstoppers like Balsamic-Blackberry Crème Brûlé made with Greek-style yogurt, or tartly sweet Cranberry-Orange Crème Brûlé. With advice on choosing ingredients and equipment, tips on technique and presentation, and mouthwatering photographs, Crème Brûlé is a dreamy addition to any dessert repertoire. Lou Seibert Pappas is the author of Ice Creams & Sorbets and Pancakes & Waffles. She lives in Palo Alto, California. Alison Miksch is a Pennsylvania-based photographer.