HEYO! Nick here.
The other night, I experimented for the first time with making what will be our next gem – homemade crème brulee for the truck. I’m meeting with a chef this coming Monday to pick up on some of the nuances of the actual brulee process, which seems to be the hardest to grasp at the moment. It seems no matter what combination of sugar I use, it’s not quite right.
Also, the temperature in my home fridge is a little off, so it pretty much turned into ice cream. SNAP.