Creme Brulee
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Creme Brulee

by Dominique Duby
     
 

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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

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Overview

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:

  • Raspberry and Champagne Brûlée
  • Chocolate Rum Truffle Brûlée
  • Salmon and Scallion Brûlée
  • Goat Cheese and Sun-Dried Tomato Brûlée
  • Vanilla Bean Crème Brûlée
  • Apple Pie Brûlée
  • Mini Spinach and Tomato Lasagna Brûlée.

From the classic to exciting new flavors, this book will turn any cook into a crème brulée pro.

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Product Details

ISBN-13:
9781552857366
Publisher:
Whitecap Books, Limited
Publication date:
01/01/2010
Pages:
64
Sales rank:
1,170,842
Product dimensions:
7.84(w) x 7.70(h) x 0.26(d)

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Introduction

Crème brûlées have been popular since the mid-17th century when they were favored by the French, English, and Spanish aristocracies. There is much debate about their origin, but possibly they developed simultaneously in several European countries.

Now found at good restaurants all over the world, brûlées are as popular as ever. Yet these rich little elegant dishes are surprisingly easy to make, especially if you have a hand-held blowtorch to caramelize the sugar topping. Finished in a matter of minutes, the crisp brittle topping elevates a simple baked custard to a gourmet feast. Crack the sugar with the edge of a teaspoon for maximum dramatic effect then scoop down to the sensuously rich, creamy, baked custard underneath.

For those who have never made a brûlée before, this book takes you carefully through each step, which for those more experienced cooks there are some exotic flavor combinations to enjoy, both sweet and savory, including Lobster and Tarragon or Raspberry and Champagne.

Meet the Author

Dominique and Cindy Duby are the chefs and owners of DC DUBY Wild Sweets, a critically acclaimed chocolate atelier and virtual boutique. They are the authors of several cookbooks including Wild Sweets: Exotic Dessert & Wine Pairings, which won the 2003 Best Book for Food & Wine Matching from the Gourmand World Cookbook Awards.

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