Creme brulee is fun to make, especially if you’re a pyro and like to play with blow torches! This makes an elegant Holiday dessert. It’s best to chill the pudding and torch the sugar just before serving, but if you need to do it ahead of time keep it in the fridge when you are done and for no longer than an hour.
I tend to cook with the seasons. One of the perks of living in bitter cold New England is the variety of foods your body craves according to the weather. Everyone can relate to buttery biscuits dunked in a steaming hot bowl of thick chunky stew on a freezing cold, snow-covered winter day.