Retirement for my parents, has brought with it more time to watch TV and then came the food channels. Now my Dad drops words like "caramelize" and "flambe" with the same ease as Nigella Lawson! They followed Australia MasterChef (2009) with same passion as me. We still are able to debate the merits of Poh's smile verses Chris's crispy pork and Andre's downfall of always cooking pasta - much to my hubby frustration!
The one thing Dad has been taking about since the Australia MasterChef Singapore trip is Crème Brûlée. He's been dreaming of trying this dish that every foodie talks about in hushed tones. The holy grail of desserts.
After mentioning on Twitter yesterday that I needed the ultimate recipe, I was pleased to see there are plenty of Crème Brûlée fans out there - Cindy even commented that she orders it at a restaurant to gauge the talent of chef.
One of my favourite bloggers and supporter's Tandy Sinclair from Lavender and Lime sent me her recipe for Crème Brûlée.
It's so simple to make, all you need is patience to bake it and then wait for it to chill. It is soft and creamy, pure decadence. Please go visit Tandy Sinclair from Lavender and Lime for the Crème Brûlée. recipe, you will not find a anywhere.
I love creme brulee.
ReplyDeleteMy favourite is a Rooibos Creme Brulee. I've learnt to make it dairy free using Orley Whip but it's not nearly the same.
Lovely photo!
(I cannot wait for more MasterChef!)
Hmmmm I have to say that I feel the same way about a good creme brulee...and there are some BAAAD ones out there. Awesome photo. I have a very similar recipe to Tandy's. I bake mine in a bain marie. Hugs xx
ReplyDeleteBeautiful creme brulee photo! I'll have to try that recipe.
ReplyDeleteLovely creme brulee. I wanna try this at home.
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