Creme Brulee

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 ...

See more details below
Paperback
$11.12
BN.com price
(Save 14%)$12.95 List Price

Pick Up In Store

Reserve and pick up in 60 minutes at your local store

Other sellers (Paperback)
  • All (29) from $1.99   
  • New (12) from $4.30   
  • Used (17) from $1.99   
Sending request ...

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.

Read More Show Less

Product Details

  • ISBN-13: 9781552857366
  • Publisher: Whitecap Books, Limited
  • Publication date: 1/1/2010
  • Pages: 64
  • Sales rank: 858,781
  • Product dimensions: 7.84 (w) x 7.70 (h) x 0.26 (d)

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.
Read More Show Less

Read an Excerpt

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.

Read More Show Less

Table of Contents


Introduction
  • Ingredients
  • Equipment
  • Your questions answered


Sweet Brûlées
  • Vanilla bean crème brûlée
  • Crema catalana
  • Sweet rice pudding brûlée
  • Bread and butter brûlée
  • Apple pie brûlée
  • Rose petal brûlée
  • Lavender brûlée
  • Raspberry and champagne brûlée
  • Cranberry, orange and cointreau brûlée
  • Marsala baked peach brûlée
  • Amaretto brûlée
  • Sweet earl grey brûlée
  • Honey and pine nut brûlée
  • Brûléed figs and honey
  • No-bake lemon brûlée
  • Lime and papaya brûlée
  • Warm berry brûlée
  • Saffron brûlée
  • Iced brûlée
  • Banoffee brûlée
  • Banana and maple brûlée
  • Passion fruit brûlée
  • Coconut and ginger brûlée
  • Clotted cream and apricot brûlée
  • Rhubarb and custard brûlée
  • Sweet pumpkin brûlée
  • Caramel brûlée
  • Fudge brûlée
  • Coffee liqueur brûlée
  • White chocolate mint brûlée
  • Chocolate rum truffle brûlée
  • Chocolate meringue brûlée
  • Triple chocolate brûlée


Savory Brûlées
  • Salmon and scallion brûlée
  • Lobster and tarragonbrûlée
  • Caramelized onion and gruyère brûlée
  • Mini spinach and tomato lasagna brûlée
  • Mushroom and rice brûlée
  • Roquefort and leek brûlée
  • Goat cheese and sun-dried tomato brûlée


Index and acknowledgments

Read More Show Less

Preface


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.

Read More Show Less

Introduction

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.

Read More Show Less

Customer Reviews

Be the first to write a review
( 0 )
Rating Distribution

5 Star

(0)

4 Star

(0)

3 Star

(0)

2 Star

(0)

1 Star

(0)

Your Rating:

Your Name: Create a Pen Name or

Barnes & Noble.com Review Rules

Our reader reviews allow you to share your comments on titles you liked, or didn't, with others. By submitting an online review, you are representing to Barnes & Noble.com that all information contained in your review is original and accurate in all respects, and that the submission of such content by you and the posting of such content by Barnes & Noble.com does not and will not violate the rights of any third party. Please follow the rules below to help ensure that your review can be posted.

Reviews by Our Customers Under the Age of 13

We highly value and respect everyone's opinion concerning the titles we offer. However, we cannot allow persons under the age of 13 to have accounts at BN.com or to post customer reviews. Please see our Terms of Use for more details.

What to exclude from your review:

Please do not write about reviews, commentary, or information posted on the product page. If you see any errors in the information on the product page, please send us an email.

Reviews should not contain any of the following:

  • - HTML tags, profanity, obscenities, vulgarities, or comments that defame anyone
  • - Time-sensitive information such as tour dates, signings, lectures, etc.
  • - Single-word reviews. Other people will read your review to discover why you liked or didn't like the title. Be descriptive.
  • - Comments focusing on the author or that may ruin the ending for others
  • - Phone numbers, addresses, URLs
  • - Pricing and availability information or alternative ordering information
  • - Advertisements or commercial solicitation

Reminder:

  • - By submitting a review, you grant to Barnes & Noble.com and its sublicensees the royalty-free, perpetual, irrevocable right and license to use the review in accordance with the Barnes & Noble.com Terms of Use.
  • - Barnes & Noble.com reserves the right not to post any review -- particularly those that do not follow the terms and conditions of these Rules. Barnes & Noble.com also reserves the right to remove any review at any time without notice.
  • - See Terms of Use for other conditions and disclaimers.
Search for Products You'd Like to Recommend

Recommend other products that relate to your review. Just search for them below and share!

Create a Pen Name

Your Pen Name is your unique identity on BN.com. It will appear on the reviews you write and other website activities. Your Pen Name cannot be edited, changed or deleted once submitted.

 
Your Pen Name can be any combination of alphanumeric characters (plus - and _), and must be at least two characters long.

Continue Anonymously

    If you find inappropriate content, please report it to Barnes & Noble
    Why is this product inappropriate?
    Comments (optional)