Comments on: Crème Brûlée http://www.tablefare.com/blog/2008/09/30/creme-brulee/ Culinary adventures from the TableFare kitchen! Sat, 28 Jan 2012 17:51:03 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: Jacque http://www.tablefare.com/blog/2008/09/30/creme-brulee/comment-page-1/#comment-2103 Jacque Fri, 03 Oct 2008 20:26:08 +0000 http://blog.tablefare.com/?p=205#comment-2103 I'm trying to imagine my husband's reaction when I tell him we need to go to Lowe's because I need a torch, LOL. Thanks for the information, by the way.... very useful. Your brulee looks lovely. I’m trying to imagine my husband’s reaction when I tell him we need to go to Lowe’s because I need a torch, LOL. Thanks for the information, by the way…. very useful.

Your brulee looks lovely.

]]> By: LyB http://www.tablefare.com/blog/2008/09/30/creme-brulee/comment-page-1/#comment-2074 LyB Fri, 03 Oct 2008 12:53:43 +0000 http://blog.tablefare.com/?p=205#comment-2074 Very interesting read! And your brûlée looks delicious! Very interesting read! And your brûlée looks delicious!

]]> By: Rigby http://www.tablefare.com/blog/2008/09/30/creme-brulee/comment-page-1/#comment-2069 Rigby Fri, 03 Oct 2008 12:03:05 +0000 http://blog.tablefare.com/?p=205#comment-2069 Thanks for all the info on the torch :) The molasses cookies would be wonderful with a dessert like this! Thanks for all the info on the torch :) The molasses cookies would be wonderful with a dessert like this!

]]> By: Carol Peterman http://www.tablefare.com/blog/2008/09/30/creme-brulee/comment-page-1/#comment-2016 Carol Peterman Fri, 03 Oct 2008 00:33:16 +0000 http://blog.tablefare.com/?p=205#comment-2016 Sean - Thanks for the tip on caramelizing brown sugar. That makes sense now that you explain it. I agree that really dark caramel is most delicious. Sean – Thanks for the tip on caramelizing brown sugar. That makes sense now that you explain it. I agree that really dark caramel is most delicious.

]]> By: Sean http://www.tablefare.com/blog/2008/09/30/creme-brulee/comment-page-1/#comment-1947 Sean Thu, 02 Oct 2008 05:27:08 +0000 http://blog.tablefare.com/?p=205#comment-1947 If you want to stick with brown sugar, then you have to dry it out first. Spread it onto a baking pan in a thin layer and put into a warm oven until dry. If you don't, then the heat from the torch can't actually caramelize the sugar because the moisture gets in the way. Or you can use Sugar In The Raw which has some molasses in it, just not as much as brown sugar, obviously. I like to take my brulee to just a touch past caramel to actually getting some black/burnt hues. The bitterness helps cut into the richness of the custard. If you want to stick with brown sugar, then you have to dry it out first. Spread it onto a baking pan in a thin layer and put into a warm oven until dry. If you don’t, then the heat from the torch can’t actually caramelize the sugar because the moisture gets in the way. Or you can use Sugar In The Raw which has some molasses in it, just not as much as brown sugar, obviously. I like to take my brulee to just a touch past caramel to actually getting some black/burnt hues. The bitterness helps cut into the richness of the custard.

]]> By: pinkstripes http://www.tablefare.com/blog/2008/09/30/creme-brulee/comment-page-1/#comment-1922 pinkstripes Wed, 01 Oct 2008 22:02:29 +0000 http://blog.tablefare.com/?p=205#comment-1922 I hope your counter is okay! I hope your counter is okay!

]]> By: Rebecca http://www.tablefare.com/blog/2008/09/30/creme-brulee/comment-page-1/#comment-1903 Rebecca Wed, 01 Oct 2008 17:42:45 +0000 http://blog.tablefare.com/?p=205#comment-1903 I fared better with the granulated sugar, too. Nice post! I fared better with the granulated sugar, too. Nice post!

]]> By: kim http://www.tablefare.com/blog/2008/09/30/creme-brulee/comment-page-1/#comment-1901 kim Wed, 01 Oct 2008 17:39:14 +0000 http://blog.tablefare.com/?p=205#comment-1901 great job on the creme brulee, your post has some great tips! i am going to try the water bath next time -- this version just took too long in the oven. great job on the creme brulee, your post has some great tips! i am going to try the water bath next time — this version just took too long in the oven.

]]> By: Teanna http://www.tablefare.com/blog/2008/09/30/creme-brulee/comment-page-1/#comment-1899 Teanna Wed, 01 Oct 2008 17:19:06 +0000 http://blog.tablefare.com/?p=205#comment-1899 I loved your tips! And you are such a phenomenal writer! Gorgeous brulee to boot! I loved your tips! And you are such a phenomenal writer! Gorgeous brulee to boot!

]]> By: Mari http://www.tablefare.com/blog/2008/09/30/creme-brulee/comment-page-1/#comment-1876 Mari Wed, 01 Oct 2008 09:42:20 +0000 http://blog.tablefare.com/?p=205#comment-1876 I totally agree, I think a water bath and a higher temp is the way forward. I did enjoy trying Dorie's method though, and the whole challenge reminded me of how much I love crème brûlée! I totally agree, I think a water bath and a higher temp is the way forward. I did enjoy trying Dorie’s method though, and the whole challenge reminded me of how much I love crème brûlée!

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