Crème Brûlée

  • Vanilla bean crème brûlée (page 10)

    from Crème Brûlée Crème Brûlée by Sara Lewis

    • Categories: Mousses, trifles, custards & creams; Dessert; French
    • Ingredients: vanilla bean; heavy cream; egg yolks; superfine sugar
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  • ISBN 10 1846014794
  • ISBN 13 9781846014796
  • Published Aug 04 2014
  • Format Hardcover
  • Page Count 64
  • Language English
  • Countries United Kingdom
  • Publisher Octopus Publishing Group
  • Imprint Spruce

Publishers Text

We're familiar with it as a dinner party and restaurant favourite, but the crème brûlée has in fact been delighting those with a sweet tooth since the mid-17th century, and with its irresistable combination of rich, creamy custard and crunchy burnt sugar, it's not difficult to see why it's one of the world's most famous sweet treats. With this brilliant recipe collection you can try out some inspired and delicious variations on the classic dessert, including Raspberry and champagne, Cranberry and orange and more exotic combinations like Ginger and coconut and Lime and papaya. Even more exciting, you can now wow your guests with savoury brûlées too - delicious flavour combinations include Goat cheese and sun-dried tomato and an indulgent Lobster, caramelized onion and Gruyère brûlée.