Welcome to my first installment of Pro Pastry. This series focuses on recipes from chefs I’ve worked with, adapted with the gluten and dairy removed so that my body can indulge in them. I’ll also be simultaneously posting long-form interviews or book reviews of the chefs over at WordsFoodArt.com. Take a look at the why’s behind this series, and click on the links within to sneak into the fun little life I have as a chef writer. xoxo
My Creme Brûlée Recipe Needed an Update
It’s been one of the most popular posts on this site for years now and, though I haven’t made it recently, creme brûlée so easy and fun to make that I used to devour it often.
But the original recipe went up in 2011. Time fricken flies, man. In that time I shifted from blogging and playwriting to “chef writing” and, 150 some-odd chefs later, I’ve lived so many beautiful moments and seen countless plates of breathtaking food. Recently, I was chatting with a bartender while Brent shot away in a neighboring dining room, when a “creme brûlée” hit my ears, and inspired this first Pro Pastry recipe. Continue reading