Creme Brulee

[spotty]

Boma has an amazing pistachio creme brulee.

I thought they only had that at Jiko...I'm excited for our dinner at Boma now (well more than before anyway )

 

[Lynn5700]

It's good!! The one from kona is the best!!

 

[Tumblwd501]

I thought they only had that at Jiko...I'm excited for our dinner at Boma now (well more than before anyway )

It's also at Tony's. Mmm.... yummy!

 

[MickeyNicki]

It is like a pudding, the worst that I had (also the first time I had it) was a Chefs de France. It was so burnt tasting I couldnt eat it.

Much better experience at Jiko, it was incredible and the butterscotch one from Coral Reef was awesome!

 

[zetalove08]

oh my gosh I LOVE creme brulee... SO good. I always get it from the france bakery to eat while I watch illuminations!!

 

[catne]

Ok ...I will be minority here but I don't like creme brulee
and don't if is has something to do that where I'm from we loved flan that is has more consistency ...I love flan!

This is funny...I've only had flan at two places and thought it was AWFUL both times. Different strokes for different folks, ya know

First time I (very reluctantly) had creme brulee I expected it to taste as bad as flan and discovered it was so much better.

 

[EastonCat]

The only warm creme brulee I have ever had..was runny and we didn't eat it..didn't want to get sick!

This is a custard like dessert and should never be warm.

Creme Brulee is a cooked custard, and as such is completely safe eaten warm, although if it gets too warm after cooking the custard can break making it unappetizing. By this I mean that if the custard is relatively fresh and is at room temperature it will not make you sick. (Assuming the eggs and cream are not spoiled and filled with toxins to begin with) It is possible for the custard to spoil after cooking, but that would take some time. It would tend to break and be a little unpleasantly runny well before it would be unhealthy.

It is made from egg yolks, cream, sugar and vanilla and is cooked in ramekins in a water bath at 300-350 degrees F for about 40 minutes. It is more than sufficiently pasteurized at that point. Traditionally, it is then chilled to set it. The last step is to caramelize a sugar on the surface. This can be brown sugar, white sugar, maple sugar or anything that can be caramelized and get crunchy. If the dessert is made in shallow ramekins, the custard will warm up during this step. No biggie.

Most imporantly, it is just plain delicious.

 

[blessedby3]

How is it at WPE? I noticed it on the menu, but have never tried this. We will be trying WPE this trip on the QS dining plan.

 

[blessedby3]

bump.....