In "Mastering the Art of French Cooking", Julia et al. explain that Crème Brûlée is simply Crème Anglaise (Light Custard Sauce) made
I've made Crème Caramel/Crème Brûlée several times and don't have too much trouble with it. I'll be making them for company this wee
In creme brulée, does milk/cream really have to be brought up to simmering point before being adde to the egg/sugar mixture and being put in oven in bain
I'm following this recipe to make cream brulee: http://www.masterchef.com.au/creme-brulee.htm I'm a little confused over the correct type of cream to use. They
I used to sell desserts and baked goods - I'm thinking about 'reopening'. I would like to offer creme brulee as an option since its one of the more popular des
What is the difference between stirring the egg yolks and sugar then adding the heated cream and heating the cream and sugar together then add the mixture to be
I'm having trouble getting my creme brulee to thicken up. I'm wondering if I should add a little gelatine to the mix. I had a look around the net and couldn't
Whenever I try to melt the sugar on top of a creme brulee with my kitchen blow torch, I find that the sugar takes forever to discolour even slightly, let alone
I've attempted to make creme brûlée several times using different recipes. The usually result is that the custard doesn't set, and gets up too runn
I am trying to make a new dish, I really want to make a creme brulee but I don't want to be shackled to the idea of using a ramekin. Is there any way I can set
Is it possible to finish a crème brûlée without a torch? Are there any other creative methods to get the sugar to crisp up on the top of thi
I make crème brûlée from the Alton Brown recipe and it ends up delicious. However I am still in search of a method that will produce a smoot
In Norway, the strongest liquor allowed to buy is 60% (120proof?). I try to flambé my Crème Brûlée as suggested in Can I make Cr&egra
I wasn't thinking, and put the top layer of hardened sugar on my creme brûlée last night. Now it's a little bit soggy, and I'm trying to figure out
I have 60 creme brulees set in mason jars. The idea is to serve this to a group of 60 people at once. How do I ensure my crust for the first one doesn't get sog
Every time I make use of vanilla beans, specifically the seeds contained in the pods, the seeds fall to the bottom of whatever it may be that I am making. I wa
im making creme brulee. it says to keep it in oven at 325 degrees for 45minutes but my over is maximum till 225 degrees. kindly advice and for how much longer s
I have about a dozen eggs which are very near the expiration date and about half a dozen week or so old eggs. Now I thought I could either take advantage and
My Crème Brulee did not set. Recipe: 2 cups heavy cream 6 egg yolks 1/2 cup granulated sugar 1 teaspoon vanilla extract 1/2 cup light brown sugar Di
I used a youtube recipe for passion fruit creme brulee. I followed the ingredients and the steps and my creme brulee ended with lots of oil on top of it. Why