In September I wrote an enthusiastic post about a soup and salad supper I served my book club, and included the recipe for the scallop and corn chowder offered that evening. Although I mentioned that honeyed crème brülées made a delectable ending for our menu, I didn’t include that recipe. It didn’t take long for a member of my book group to ask, “But what about the directions for those velvety honeyed crème brülées with the crunchy nut topping?”

The truth is that this particular dessert was still a work in progress even the night of our meeting. I’d made several versions the week before, but was still tweaking the recipe! A few more tries, and voilà–the flavors and textures were finely balanced. Continue reading →