RecipeMuncher

Crème Brûlée three ways. I’ve wanted to try this for awhile now, and with pumpkin season upon us, I thought this would be a good time to give it a go. Recently, I made traditional crème brûlée and a frozen version. This time I tried it “inside, outside, and upside down” inspired by Stan Berenstain and the Berenstain Bears. This was a popular book for me when I was a kid and now for my children too. Since crème brûlée and crème caramel (which I’ve posted about tw (...)