RE: Creme Brulee ingredients
I've had it with both light and heavy. I've only made it with light which is , IMO, better, and better for you. Then again, I prefer a custard made with 2% milk. No matter how you make it, it is easy to make and fun to serve. It is not the classic way to serve it, but I like Cream Brulle with a dab of fresh whipped cream on top. For that, I always use heavy cream that I buy right off the farm at Pearson's Dairy in Millbury, Mass.