Liberté, égalité, fraternité, brûlée!
Celebrate Bastille Day, the beginning of the French Revolution, with the classic dessert: crème brûlée.
The accent marks in the name alone can be intimidating to the non-classically trained home cook, but a quick look at the recipe reveals it's nothing more than some homey staples - vanilla, sugar, eggs, cream and salt - allied with a little know-how.
Grab a torch (or befriend your oven's broiler), don your "other" red, white and blue, and follow the lead of Chef Rogers Powell of the French Culinary Institute. It’s so good, heads will roll.
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