Yo so today I tried again at creme brulée using this recipe and it turned out FUCKING HOLY CHRIST BEST. So many eggs though. Geez!
will you look at that texture
This is actually a really inexpensive thing to make so despite the fat content being something like 50% I believe I shall make it whenever I am asked. By you!
make me some, please.
Yes!
hey you should have a festive marin get together where you cook us delicious things and we all rate them on a scale from 1 in the various categories of texture delightment and jeffery and then the winner is food and we end up playing ddr for old time’s sake or summmtiinnnng
I was going to do that actually but only in Santa Cruz.
the middle looks like salmon. o__O hahaha! But it still looks tasty!
those are like 5 times the normal portion given at restaurants or dessert lol
Haha yeah.
I get back to Marin on the 23rd…
I leave for NYC then! D:
Well, have a fun time, anyway! I’d say Merry Christmas but I seem to remember you being Jewish so I’ll say Happy Hanukkah instead.
The bottom picture looks misleadingly visceral.
not meant to be snide as i usally am
For better presentation, try removing the outer membrane of the orange…
Scroll down to the bottom of this: http://www.cforcooking.com/cBlog/?cat=19
and they show you the technique.
@_@
oops i could have just direct linked that post
http://www.cforcooking.com/cBlog/?p=36
Re: @_@
Yeah I could have done that but this was truly a last minute thing. I was just trying to get rid of the orange.
i’m SO going to try that recepie now.
or rather, when my vacation starts on the 24th.
oh! i’ll make it a christmas present of sorts :3
ps.
creme brulee is like my favorite dessert.
yet i haven’t been able to find any as good as the first ones i had.
i’m SO going to not try that recepie now.
or rather, i’m saying ew to your food.
by the way i’m kidding
because i don’t even know what that is 😀
I want some all the sudden. damnit.