Cream
"+
"The grocery store offers an array of creams with varying amounts of butterfat:" +
" half-&-half (10.5 percent); light cream (18 percent); whipping cream" +
" (30 percent); heavy cream, also known as heavy whipping cream" +
" (36 percent); and double cream (48 percent). You may also want to try" +
" manufacturer's cream (40 percent butterfat), which is more economical" +
" and often available at warehouse grocery stores. A classic crème brûlée" +
" uses heavy whipping cream, but as you add rich ingredients, such as" +
" chocolate, you may prefer to use a lighter cream for balance. In any of" +
" these recipes, light cream, a mixture of cream and milk, or half-&-half" +
" can be substituted without affecting the taste." ;
var sugar="
Sugar
"+
" When sugar melts, it turns to caramel which, when cool, becomes very"+
" brittle. The caramelized top is the distinguishing feature of crème brûlée."+
"
Sugar comes in many forms: granulated (regular or table sugar), superfine"+ " (finely granulated), confectioners' (also known as powdered or icing sugar),"+ " light brown or dark brown (granulated sugar combined with molasses),"+ " and raw (unrefined). I tend to use whatever is on hand; either light brown"+ " sugar, which has been pre-dried, or superfine sugar have given me"+ " excellent results. (Instructions for pre-drying brown sugar are discussed"+ " in Basic Tips and Techniques.)" ; var eggs="
Eggs
"+
" Always use grade A large eggs. Pay close attention to the date on the carton,"+
" and store in the refrigerator. Chilled eggs are easier to separate because the"+
" yolks are firmer. In general, my recipes call for 8 yolks per 2 cups of cream."+
" This is for a very rich, traditional crème brûlée. You may choose to reduce"+
" the number of egg yolks listed in any recipe; you may prefer to use half as"+
" many yolks or even whole eggs instead. Unlike other baked desserts,"+
" custards are not all that fussy and are very forgiving.";
var vanilla="
Vanilla Beans ⁄ Vanilla extract
"+
" Vanilla beans contain tiny seeds that add beauty and flavor. Vanilla"+
" extract is a more convenient form of vanilla; always use pure extract,"+
" not imitation. Madagascar Bourbon Pure Vanilla Extract, an exceptionally"+
" aromatic flavoring, is available at most food specialty shops.";
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