Crème Brûlée is very easy to make – but it's shockingly difficult to make well. Thankfully, our french-technique baker has it mastered.
With over 40 years of experience, Bernard makes one of the best Crème Brûlées outside of France.It's perfect in every way: Made with only egg yolks for a trembling, creamy texture. Topped with white granulated sugar for a golden caramelization. Made in a wider ramekin for a generous crust and the perfect pudding to sugar ratio. Torched and not broiled for a consistent crunch
Heavy cream, Vanilla bean, Salt, Egg yolks, Sugar
The Bakery in San Francisco
Bernard and Michelle opened their cafe in the heart of San Francisco in 1999, and it has been a beloved local gem since. Their french pastries are shamelessly indulgent, and are baked fresh every day.