After finding this in my email, I had to start a new category called ‘Eat This Blog’ …
From the folks at the Frog Leg Inn in Erie, Michigan, comes this positively stunning photo of a Creme Brulée with caramelized sugar.
After finding this in my email, I had to start a new category called ‘Eat This Blog’ …
From the folks at the Frog Leg Inn in Erie, Michigan, comes this positively stunning photo of a Creme Brulée with caramelized sugar.
Dave:
Looks great! Isn’t that more of a flan than creme brule’?
I thought brule’ was ‘old french’ for ‘burnt over.’
Peace,
Griff
Well, there are some countries which still dispute the origin. Debbie Puente, author of “Elegantly Easy Creme Brulée”, describes these disputes on her site, while also giving one of the classic recipes.
Hey Dave & Griff,
Actually, this is what is called a Creme Caramel. The carmelized sugar you see is what was left at the bottom of the dish after heating upside down with a torch. Cedric, my oldest, took the residual sugar before it cooled, (which by the way is very hot at this point), and pulled it out with his fingers to form the sugar. Very interesting form, isn’t it? Anyway, thought everyone would appreciate the picture, I know I did!
Your personal chef,
Chef Tad
ca c’est bon!
omigosh, caramel…brulee…whatever, it looks amazing. note to self: be on lookout for torch…
I bought a *good* kitchen torch at Bed, Bath & Beyond for about $25 toward the end of last summer. I bought it separately from the creme brulée mix kit, which I did also buy, so I could get the bigger torch. The kids (and adults!) love it when I jack the flame up all the way … the flame is blue, about 8″ long, and makes a noise like a small jet! The thing is great for French onion soup and other dishes as well.
Beautiful! Almost too beautiful to eat (almost).
Almost is right! Everything Cedric makes is amazing (and, BTW, he’s only 19), but I still cut right into any of it. So good! I think Ced’s going to go quite far.
On a cruise was served creme brulee with very crisp caramel topping. Was told this was made from caramelized sugar. This sugar appeared to be different from any I have ever seen. It was powdery and very dry. No brand name on box – it was called “Caramelized Sugar” on label. Where can I buy this? (Am familiar with usual topping made for creme caramel but this was very brittle and not runny at all.) Thanks for any help on purchasing this type of sugar.
Georgina, Chefwise makes a dehydrated Caramelized Sugar product, which you can find on this page. Is that what you’re looking for?