This dessert was smooth, silky, with more of a custard quality to it than other crème brulees (cremes brulee?) I’ve had before. This crème brulee blew away all the others I’d ever tasted. As I spooned the custard reverently into my mouth I became convinced that the key was a higher egg to cream ratio than “ordinary” “american” cremes brulee, such as those served in steakhouses. Yes, a quality steakhouse can serve a fabulous crème brulee, but this one was a revelation. These French people know their business.
Oh, and I had promised you a food high in vitamin D. This is it! Aside from oily fish (which make dubious dessert ingredients) and artificially enriched dairy, egg yolks naturally contain vitamin D. Crème Brulee, the most delicious health food around! Click to read more -------------------->