EPT
Also caramilized sugar is just mmm
Oh yeah, thank you for making me
Food Porn!: crème brûlée - Page 2
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Pandemona
Charlie Sheens House51490 Posts
Also caramilized sugar is just mmm Oh yeah, thank you for making me | ||
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Flossy
United States870 Posts
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QuanticHawk
United States32073 Posts
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sorrowptoss
Canada1431 Posts
I once had creme brulee with extra caramel on top of its already hardened sugar crust. It was absolutely out of this world! | ||
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UltimateHurl
Ireland591 Posts
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kierpanda
United States757 Posts
On August 21 2012 00:16 UltimateHurl wrote: Been meaning to try creme bruleé but I don't have a torch to scorch it -.- Nice pics! 5/5 as usual. You can try putting the creme brulee under a broiler (some ovens have a broiler function). It'll take a bit longer, though. | ||
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Kalfar
England45 Posts
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Dubzex
United States6994 Posts
On August 20 2012 16:01 Dubzex wrote: Wasn't this already posted before? On July 21 2012 14:59 kierpanda wrote: He looks the same in my boyfriend's picture...except my boyfriend is wearing a Terran TL shirt. Lawl :D No problem! I used the same trick to make a Terran stencil for creme brulee: ![[image loading]](http://i.imgur.com/Kl4zM.jpg) Except I totally failed in the fact that I neglected to consider that sugar melts and loses it form heat is applied... Yeah. Oh well. Found it  | ||
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lethal111
Canada460 Posts
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kierpanda
United States757 Posts
Haha but I didn't post the recipe before! | ||
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dRaW
Canada5744 Posts
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slytown
Korea (South)1411 Posts
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Catch]22
Sweden2683 Posts
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snively
United States1159 Posts
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Juliette
United States6003 Posts
doing some gangnam style preferably, unless i misunderstood that and it means that they have the same expression. oh well. 5/5 as usual, ill crash a friend's house and try it sometime | ||
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Shady Sands
United States4021 Posts
On August 22 2012 05:29 snively wrote: i dun wanna sound dum, but whats a ramekin??? A small ceramic or metal bowl that is ovenproof. ![[image loading]](http://www.bryanchina.com/Accessories/Ramekin_F1.jpg) | ||
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BloodyC0bbler
Canada7876 Posts
Saucepan of vanilla and creme should be going before you mix the sugar and eggs. If you let the eggs sit too long or whisk to much the sugar will cook them. You should also emphasize that when pouring water into the pan the ramekins sit in to be insanely careful not to accidently splash water into the custard or it won't cook properly. (that reason is why almost universally in kitchens ramekins are put in the pan after water is added). Also, for best tasting creme brulee letting it stay in the fridge for closer to 12-16 hours gives a better taste. Do love that you made this blog though, love delicious creme brulee | ||
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Xapti
Canada2473 Posts
I heard a study recently saying egg yolk has a similar effect on the arteries [hardening] as smoking does. On August 21 2012 15:17 slytown wrote: Looks great; Taste horrible. Could never get into creme brulee. I haven't tried this specific recipe, but I tend to agree with you in general — creme brulee is cool and looks neat, but doesn't taste that special (doesn't taste horrible though) | ||
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Flamingo777
United States1190 Posts
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Zrana
United Kingdom698 Posts
On August 22 2012 11:45 Xapti wrote: Good way to use the "unwanted" egg yolks nowadays I guess (not that it makes it any healthier but at least it's moving it to something decadent) I heard a study recently saying egg yolk has a similar effect on the arteries [hardening] as smoking does. I haven't tried this specific recipe, but I tend to agree with you in general — creme brulee is cool and looks neat, but doesn't taste that special (doesn't taste horrible though) There is a lot of variance in them; you can add flavorings to the custard to spice it up a bit (such as nougat, praline or hazelnut) which imo makes it 6x nicer. If the sugar is burned it becomes bitter which ruins the whole thing, so that can make a big difference. There was a fad for making the custardy bit lavender flavour for a while but luckily it's gone out of fashion. | ||
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