Friday, September 26, 2008

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Creme Brulee has got to be one of the most popular up-market restaurant desserts. This elegant custard is offered by Mari of Mevrouw Cupcake who is a dedicated baker with the Tuesdays With Dorie group.


Enjoy with a glass of champagne or something bubbly.


Candied orange peel is scattered across the bottom of the ramekin. This citrus flavor is added to the crunch of the caramel and the smoothness of the custard.


Vanilla paste creates flecks and flavor in the custard. It's o.k. to be shallow. Not too much custard to get in the way with the crack of the caramel.


Although not baked in the usual water bath, texture is still smooth and creamy. An even dusting of sugar before the flame.

10 comments:

Engineer Baker said...

Candied orange peel sounds like a wonderful surprise in these. It looks delicious.

Karen said...

I love the orange in here! I bet that would be good with chocolate as well. Yum!

Mevrouw Cupcake said...

The addition of candied orange peel is a great idea, yea!

pinkstripes said...

Candied orange peel sounds great...Did you make it yourself?

steph- whisk/spoon said...

looks wonderful with that orange peel--great idea!

Tammy said...

that looks just perfect!

Jules Someone said...

Holy smokes those look delicious!

noskos said...

Your brulees look very tasty!

Shari@Whisk: a food blog said...

I love your idea of sprinkling the bottom with orange peel!

Marthe said...

I love your addition of the candied orange peel. Did you make them yourself?