Comments on: Vanilla Crème Brûlée

By: Cheese Souffle | The Food Spot

Cheese Souffle | The Food Spot — Tue, 07 Apr 2009 17:10:43 +0000

[...] never eaten one. They are very light and airy, with a crisper, browned outer shell. Like the Crème Brûlée, I really enjoy the contrast. The inside has a texture similar to that of scrambled eggs with a [...]

By: Cheese Souffle « Safe To Eat

Cheese Souffle « Safe To Eat — Mon, 10 Nov 2008 05:03:09 +0000

By: fritish

fritish — Tue, 04 Nov 2008 00:32:35 +0000

Those are Kyle’s hands… If only I had creme brulee. It would be so good…

By: Erica

Erica — Mon, 03 Nov 2008 23:54:45 +0000

Mmmmm- and i wonder whose hands those are! I’ve used vanilla sugar before with my creme brulee’s and I definitely think its worth it. Now if you don’t use vanilla sugar a lot then its ok to not make some just for this since you have to have the vanilla bean sit in the sugar for a few weeks. Otherwise I also use vanilla sugar in a lot of different baking dishes.

By: Tempering « Safe To Eat

Tempering « Safe To Eat — Mon, 03 Nov 2008 03:27:51 +0000

[...] essential cooking techniques for working with a custard. It’s useful for everything from Crème Brûlée to Ice [...]

By: fritish

fritish — Mon, 03 Nov 2008 03:22:30 +0000

I like to use either demerara or turbinado sugar for the caramelization step. Regular “white” sugar can be processed from beets and not sugar cane. The demerara and turbinado sugar are processed from sugar cane and have a more “earthy” taste (for lack of a better term) and a golden color. If you like your coffee sweet, these types of sugar are better to use than white sugar. You’ll notice the difference. Try it and thank me.