O welche Lust

[piqaboo]

Ah HA!

I found the key to creme brulee crusting!

"Cuisine at Home" Mag:
1/2 cup brown sugar
1/4 white sugar.

Mix well, dry in oven, pulverize.


My recipes just called for brown sugar sprinkled on top. This resulted in small localized fires during the torching process. The new recipe leads to a nice even crust.

Plus there are recipes for lemon ginger and pumpkin maple creme brulee in the same issue.

Man, I could do an entire thread on creme brulees I have known and loved! Andiamo in Tierra Santa had a cranberry gran marnier version one year. Oh my! Good, but still not the very best I've had tho!

<small>[ 01-28-2005, 09:36 AM: Message edited by: piqaboo ]</small>

[Shapley]

I prepared creme brulee for dessert on New Years day, using a packaged set my wife bought me for Christmas, and it was not bad.

The next weekend, I made some from scratch, using a recipe in the Fanny Farmer Cookbook. Much Better. My wife bought package of flavored glazing sugars which we tried, but I had just as good a result with plain brown sugar.

When I was much younger, my Grandmother used to make egg custards in really huge batches. She would have little cups of custard all over the kitchen cooling, and would call me to come over. I would always eat several cups of the heavy dessert. The creme brulee very much reminded me of my Grandmother's custard. It really brought back memories!

V/R
Shapley

[piqaboo]

Shap, isn't that little blowtorch fun? We got a recipe with ours (the torch and little ramekins were also a gift), and its a very good basic recipe.
I've modified it by caramelizing the sugar before adding it to the liquid custard mix - even better!

We were just having a little trouble with those localize fires when we did the crust.

[OperaTenor]

Ahhh, now it's Sull' aria from Le Nozze di Figaro.

Thanks, Y.R.H.!

[mmichaelson]

yep. I was quite pleased myself OT.