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crème brûlée
Crème brûlée is a dessert consisting of a rich custard base topped with a texturally contrasting layer of hardened caramelized sugar.
Crème brûlée, also known as burnt cream or Trinity cream, is a dessert consisting of a rich custard base topped with a texturally contrasting layer of hardened caramelized sugar. It is normally served slightly chilled; the heat from the caramelizing process tends to warm the custard producing a cool center. The custard base is traditionally flavoured with vanilla, but can have a variety of other flavourings.
We cooked this BBC recipe a lot in the UK before my heart attack. :roflmao:
Ingredients
2 cartons double cream, 1 large (284ml) plus 1 small (142ml)
100ml full-fat milk
1 vanilla pod
5 large egg yolks
50g golden caster sugar, plus extra for the topping
Method
STEP 1
Heat the oven to 180C/...
I finally found the recipe. I had forgotten that I picked out a bunch of recipes I wanted to type up for the computer/cloud cookbook and then finally remembered I had done that last night. Sure enough, it was in among them. I'll be making this soon.
5 large egg yolks
1/2 cup plus 2 Tbsp...
making this again as we have friends for dinner tomorrow. It's their fave dessert. Pics to follow. I serve with a scoop of vanilla ice cream and my home made raspberry coulis.
Russ
This is a Food Network/Alton Brown recipe modified a bit.
Pumpkin puree
Using a 4-6 pound pie/sugar pumpkin:
Heat the oven to 400 degrees F. Slice a small piece of skin off the one side of the pumpkin so when laid on its side, the pumpkin will lay flat without rolling. Remove the stem...
my dil really loves these, so simple and beautiful. I serve with a scoop of vanilla and some raspberry coulis. My home made stuff. Do you have any variations on this plain one.
Russ
This one took me a long time to figure out, so don't be surprised if it takes me a long time to explain. You've probably already guessed that the Lem in Lem Brulee Cupcakes means lemon. That was the easy part. Getting a crème brulee in cupcake form? That was the tricky part.
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