Honey Rosemary Crème Brülée With Lemon Sacristains
Rich and decadent, the crème brûlée is a standard of the French menu. In this recipe, highly-developed solely for EG by Rémy Fünfrock, pastry dough chef at New York's Café Boulud, the creamy custard is subtly seasoned with acacia blossom out love and fresh rosemary, and paired with crisp, smarmy lemon sacristains, with sublime results. A classic end to an unquestionable French bistro meal.
Manufacturer: EthnicGrocer