Creme Brulee

by Sarah Lewis

40 easier-than-you-think recipes for making lovely crème brûlée Delicious and sophisticated yet elegantly simple, crème brûlée deserves its status as one of the world's most famous desserts. Few can resist its delectable charms. In Crème Brûlée , Sarah Lewis presents 40 easy-to-make crème brûlée recipes to delight friends and family. For those who have never made a brûlée, she provides careful, step-by-step instructions. More experienced cooks can turn right away to the more exotic flavor combinations, both sweet and savory: From the classic to exciting new flavors, this book will turn any cook into a crème brulée pro.

Genres: Cookbooks

64 pages, Paperback

First published March 4, 2006

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Reviews

[alana · Rating 4 out of 5]

Mmm, creme brulee...Full disclosure, I've only made the Vanilla Bean Creme Brulee so far. It was delicious! And easy to make. And we tried two different sugars and brulee-ing techniques for it. Lewis offers some basic information in the beginning pages regarding materials and cooking techniques. Each recipe has a full color image (that will make you want all the dishes). She offers tips throughout regarding serving, altering tastes, and improving your creme-crafting skills. The variety of the recipes is surprising with even savory creme brulee included. I'm going to try out Salmon & Scallion as well as Mushroom & Rice Brulee on my husband. Next up, though, is definitely the Apple Pie Brulee. Stock up on eggs before getting started, becasue most recipes call for eight egg yolks o.O

[Andrew · Rating 4 out of 5]

Good Book on How to make MANY different kinds of Creme Brulle