Is there anything better than a creamy, scrumptious dessert that mixes all the best ingredients to make something to savor? :-) Crème brûlée is my favorite French dessert, which also happens to be one of the easiest ones to make, in a way. It's a perfect solution for leftover yolks (after making Swiss meringue or Italian meringue buttercream)—one batch of the buttercream allows making 4-6 mini bowls of the dessert!
To prepare the crusty shell on top, you will need a blowtorch—you can get a small one at some convenience stores, and however some recipes out there suggest using a broiler instead, this method is faster, easier, and allows you to control the amount of browned caramel on top.
Can you imagine, there was the time I didn't want to eat sushi, because of the raw fish?! Well, that's true, shame on me. Lots of shame. On me. Agreed...
Knowing that, I decided to make a recipe for sushi-like rolls, that look and taste close to sushi, but... are not raw! Nothing in this recipe is raw, and that also means that you can keep them safe longer at the room temperature, place in your bento, take for a picnic or just offer them as a healthy snack for people didn't discover yet the ingenuity of Japanese cuisine! ;-)