You should be pleased to know that this post is now the 4th hit when Creme brulee origin is googled! And I have no doubt that your own interpretation will be delightful.]]>
It was superb.
I don’t really care if it is was made with classic techniques (meaning plain) or not – I care that it tastes so yummy I’m still thinking about it a week later
Happy New Year 2009 and many delicious desserts ahead !
Erik- Goodness, they would compete! I meant the statement to be an either/or list, not a combination.]]>
The custard in Astier’s version was brown and had a muted sweetness. The top layer of crispy sugar was very thin and the spoon easily penetrated it. Broken into pieces, it provided additional sweetness and texture to the custard.]]>