Not too long ago I wrote about a dessert risotto, and suggested it might good brûléed. So we pulled out the kitchen torch and tried it on a new batch. I had never brûléed before, and I have to say, it was far easier than expected (and really pretty fun). The most difficult part was getting the torch to work, ours is quite finicky.
The resulting risotto was beautiful to look at. Texturally it didn't quite work. The beauty of crème brûlée lies in the contrast of texture. The smooth custard and the crackle of the burnt sugar. But in the risotto the crackle jumbled with the soft bite of the rice, and neither were enjoyed to their full extent. This is why brûlée is best left to its crème and rice to its risotto. Delicious as each is, they're simple best left alone.
3 days ago