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 Posted: Wed Jul 04, 2007 11:03 pm
I am very confused. Every restaurant I've visited where I've ordered Creme Brûlee, they have completely failed it! I think it's awful! A proper Creme Brûlee would look like this and it is NOT JUST BAKED CUSTARD! I am absolutely horrified at the way people do this, The ones I had didn't taste nice at all, the colour was too pale and the texture was all gooey D: It's not supposed to be that way - A decent creme brûlee is smooth, has a texture very similar to panna cotta, tastes creamy with a hint of egg and has a pale golden colour.
Any other creme Brûlee fanatic out there who just can't stand things like these?
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Posted: Sat Feb 23, 2008 2:49 pm
you're supposed to make the custard, coat it in sugar and burn the sugar with a torch.... not BAKE it...... i guess you could broil it, but i doubt it............
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Posted: Tue Sep 02, 2008 11:14 pm
My understanding is that a good creme brulee is not an easy item to make. Many restaurants won't even mess with it, as to properly prepare this wonderful concoction is time consuming. Most modern day cookbooks I have seen don't even have the recipe.
I've done much baking myself, but I've never attempted to make this dessert.
"Creme brulee" is French for "burnt cream"; most definitions describe it as a dessert consisting of a rich custard base topped with a layer of hard caramel, created by burning sugar under a grill, or with a blowtorch or other intense heat source.
Do I consider the dessert a 'custard'? No.
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Posted: Thu Sep 24, 2009 4:58 pm
I do consider it a custard, because of the eggs. However, you are right. What they served you in that restaurant ISN'T creme brulee. Real creme brulee should have that lovely caramelized, crunchy torched top and a creamy cool texture.
Good luck in finding a decent one. I have to go to my local french bakery or my favorite (and rather expensive) restaurant to get one of these puppies.
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