Do you a merry cans like creme brûlée ?
Posted: Mon Aug 08, 2016 1:43 am
Pretty popular in my home. Any you guys make or like these desserts.
Russ
Russ
Russ
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Do you a merry cans like creme brûlée ?
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Re: Do you a merry cans like creme brûlée ?
Posted: Mon Aug 08, 2016 1:46 am
Look like this!
Russ
Russ
Re: Do you a merry cans like creme brûlée ?
Posted: Mon Aug 08, 2016 7:13 am
reminds me of Flan, Podna, I'm not much on puddings or custards but my Wiffy would be on that like a duck on a June Bug 
do you mind sharing the recipe in case I need some "peace negotiation ammo" one of these days:?:
do you mind sharing the recipe in case I need some "peace negotiation ammo" one of these days:?:
Re: Do you a merry cans like creme brûlée ?
Posted: Mon Aug 08, 2016 2:16 pm
That's food
Re: Do you a merry cans like creme brûlée ?
Posted: Mon Aug 08, 2016 6:36 pm
I make them from time to time. I found a great recipe I had to slightly modify due to lacking heavy whipping cream at that time. I cheated and just used some cool-whip. Came out wonderfully! I only wish I had a vanilla pod or 2 I could have used rather than vanilla extract 
Re: Do you a merry cans like creme brûlée ?
Posted: Mon Aug 08, 2016 7:19 pm
My recipe is
4 free range eggs yolks separated. I use whites to make a pavlova.
Whip yolks with 1/2 cup sugar.
Heat 250mls full milk and 250mls normal cream with vanilla extract,1 teaspoon.
Just before it boils take it off heat. Gradually add to egg mixture while whisking. When done you put in ramekins. Put these in a water bath of water and put some foil over it to keep the heat in. Cook at 170celsius for 30 minutes or until you can see they are cooked. Take out and cool, now the magic. Take from fridge and when ready to serve.sprinkle with castor or ordinary sugar then using a small propane torch heat the sugar until it goes a browny colour. Then serve. The top will have set to a toffee like crunch.
Sounds complicated but I make it in 5 minutes.
Always a hit. My daughters friend said its better than 1 she gets at a French restaurant .
Russ
4 free range eggs yolks separated. I use whites to make a pavlova.
Whip yolks with 1/2 cup sugar.
Heat 250mls full milk and 250mls normal cream with vanilla extract,1 teaspoon.
Just before it boils take it off heat. Gradually add to egg mixture while whisking. When done you put in ramekins. Put these in a water bath of water and put some foil over it to keep the heat in. Cook at 170celsius for 30 minutes or until you can see they are cooked. Take out and cool, now the magic. Take from fridge and when ready to serve.sprinkle with castor or ordinary sugar then using a small propane torch heat the sugar until it goes a browny colour. Then serve. The top will have set to a toffee like crunch.
Sounds complicated but I make it in 5 minutes.
Always a hit. My daughters friend said its better than 1 she gets at a French restaurant .
Russ
Re: Do you a merry cans like creme brûlée ?
Posted: Mon Aug 08, 2016 7:32 pm
thanks, Pard, I am sure the Wiffy would love that so now I have to get up the courage to try it
Re: Do you a merry cans like creme brûlée ?
Posted: Mon Aug 08, 2016 11:12 pm
Nice with a scoop French vanilla ice cream and a bit of my raspberry coulee !
Russ
Russ
Re: Do you a merry cans like creme brûlée ?
Posted: Fri Aug 12, 2016 5:17 pm
those look fantastic!!
good stuff...
good stuff...