Delia's Crème Brulee. Lindsey I have 21 questions on this:
I notice Delia has 2 types of Crème Brulee - one made with an egg custard and one made with just cream. I am making Pepper-crusted Monkfish for a late night meal and wondered if a CB would be a suitable dessert and which method would you recommend.
I have made the rhubarb/custard type brulee which was terrific, but I nearly had a disaster when I put it under the grill to brulee. I don't have a blow torch, so can I just put dark brown sugar on top and leave it at that or can you tell me where Delia sources her blow torch. Thank you. Eileen