I'm following this recipe to make cream brulee: http://www.masterchef.com.au/creme-brulee.htm I'm a little confused over the correct type of cream to use. They list "thickened cream" but because this ...
In creme brulée, does milk/cream really have to be brought up to simmering point before being adde to the egg/sugar mixture and being put in oven in bain marie? Seems a waste of time to wait for it to ...
I've made Crème Caramel/Crème Brûlée several times and don't have too much trouble with it. I'll be making them for company this weekend and thought it would make for a nice spectacle to flambé them. ...