[Sca-cooks] Creme Brulee

[Elaine Koogler]

Oh, my dear Stefan.  You are missing one of the great joys of life.  Creme
Brulee, at least as far as the modern version is concerned, is a rich
vanilla-type pudding baked/steamed usually in an individual dish, then brown
sugar is sprinkled over the top and is then melted with a torch, usually one of
those fun-type little acetylene torches you find in Williams Sonoma, among other
places.  Often fresh fruit will then be scattered on the top.  I think the best
I've ever eaten was at Ruth's Chris Steak House...though my budget was amongst
the things that got severely burned!  Delicious food...premium prices!

Kiri

"Mark.S Harris" wrote:

> Muiredach mac Loloig commented:
> > I'm treating my shire to creme brulee this week and I just got a wonderin'
> > about "period" creme brulee.  Not that I wouldn't do it if it weren't
> > appropriate for "period", just kinda curious.  When were the first mentions
> > of creme brulee?  Where did they appear?  I seem to vaguely remember that
> > Careme did them, but I may be completely off base.  Careme being somewhat
> > OOP in any case.
>
> Argh. Another one of those fancy french words.
>
> I have to assume this is different that creamed beef and from
> Muiredach's
> later comments it would appear you are not supposed to burn it...and
> I have heard people exclaim on how wonderful this thing is, but what
> is "Creme Brulee"?
>
> Thanks,
>   Stefan li Rous
>   stefan at texas.net
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