Sometimes the simplest recipes are the best and the proof is in this pudding. With his crème brûlée recipe, French chef Guy Savoy, worth three Michelin stars, proves to us that we can enjoy ourselves without complicating our lives.
“When I prepare several batches of macarons, I of course use a lot of egg whites. So I still have the egg yolks to “recycle” for dessert. I go back to my recipe books to find what to make with only egg yolks and I keep coming back to this delicious crème brûlée recipe.” – Guy Savoy