Name Your Favorite Creme Brulee Dessert At Disney

[ciera321]

I'd have to go with the Maple Creme Brulee, too. I cannot believe the taste and creaminess!!!

 

[belle&beast]

I loved the key lime creme brulee at CRT in January. It came with a graham cracker biscotti and was delicious! I am not sure if it is still available with the menu changes, but it is worth a shot!

 

[lilouisianagal]

Stupid question: What is Creme Brulee?

 

[Merriwind]

Sampler at Wolfgang Puck! Yum!

 

[Belle5]

My teenage son makes an awesome creme brulee! He has made so many different varieties including maple. We were not at all impressed last month with the Maple version at Le Cellier. We found the Maple infused creme brulee at Yacht Club Galley to be superior. The best we have ever had was the milk chocolate at Fulton's.

 

[Terri C]

I loved the creme brulee at Chefs de France! The one at CRT was good as well. I believe it was a key lime flavor

Terri

 

[spaceacewannabe]

Stupid question: What is Creme Brulee?

Not a stupid question...I think it's some sort of custard with a hard sugar top, but I'm not totally sure...but I'd like to add to your question...what does it taste like? I'm imagining it to be flan-like.

Edited because I forgot to subscribe!

 

[LuluLovesDisney]

Quoted:

What is creme brulee?

What does it taste like?

Creme brulee means "burnt cream" in French, but a good creme brulee is really a rich, creamy custard with a "burnt" sugar (more like a hard caramel) crust.

The custard is usually very rich - made mostly with cream and eggs, and often vanilla flavored (that is the traditional way- to cook the custard on the stove with a split vanilla bean) but can be flavored any way- as we've seen- maple, chocolate, raspberry and banana and more! A good creme brulee is somewhat firm in the cup, but when eaten seems soft and creamy, kind of melts in your mouth, not gritty or gelatin-like.

After the chef cooks the custard on the stove, it is divided into several individual ramekins and baked (sometimes using a bain marie- a pan of water in the oven, to keep the bottoms from burning) until almost firm. They are chilled and right before serving are sprinkled with sugar and either broiled or shot with a mini-blowtorch. In just a few seconds the sugar over the custard will become brown and hardened. When you eat creme brulee you tap through the hard shell of caramelized sugar with your spoon and dig into the creamy custard. The contrast of textures (hard and creamy) and flavors (toasty "burnt" sugar and subtle buttery sweet custard, sort of like a cross between flan and french vanilla ice cream or pudding, (creme brulee is much silkier than flan) but it does have a flavor AND texture all of its own) is what makes creme brulee such a satisfying dessert, even in a small portion (though I'd have nothing against a large portion of creme brulee!)

Anyway, I hope this helped, and in conclusion, this is what happens when someone on a diet is asked to describe one of their favorite desserts.

Edited to add: My favorite creme brulee was the one on the Disney Cruise Line! However, I will say that I had one in Spoodles that was excellent and the banana-caramel was up there, too! I am definitely looking forward to trying the pistachio one at Jiko and the Maple one at Le Cellier, so I will be keeping an eye on this thread to see what others ones I should try!

 

[lilouisianagal]

Quoted:

What is creme brulee?

What does it taste like?

Creme brulee means "burnt cream" in French, but a good creme brulee is really a rich, creamy custard with a "burnt" sugar (more like a hard caramel) crust.

The custard is usually very rich - made mostly with cream and eggs, and often vanilla flavored (that is the traditional way- to cook the custard on the stove with a split vanilla bean) but can be flavored any way- as we've seen- maple, chocolate, raspberry and banana and more! A good creme brulee is somewhat firm in the cup, but when eaten seems soft and creamy, kind of melts in your mouth, not gritty or gelatin-like.

After the chef cooks the custard on the stove, it is divided into several individual ramekins and baked (sometimes using a bain marie- a pan of water in the oven, to keep the bottoms from burning) until almost firm. They are chilled and right before serving are sprinkled with sugar and either broiled or shot with a mini-blowtorch. In just a few seconds the sugar over the custard will become brown and hardened. When you eat creme brulee you tap through the hard shell of caramelized sugar with your spoon and dig into the creamy custard. The contrast of textures (hard and creamy) and flavors (toasty "burnt" sugar and subtle buttery sweet custard, sort of like a cross between flan and french vanilla ice cream or pudding, (creme brulee is much silkier than flan) but it does have a flavor AND texture all of its own) is what makes creme brulee such a satisfying dessert, even in a small portion (though I'd have nothing against a large portion of creme brulee!)

Anyway, I hope this helped, and in conclusion, this is what happens when someone on a diet is asked to describe one of their favorite desserts.

Edited to add: My favorite creme brulee was the one on the Disney Cruise Line! However, I will say that I had one in Spoodles that was excellent and the banana-caramel was up there, too! I am definitely looking forward to trying the pistachio one at Jiko and the Maple one at Le Cellier, so I will be keeping an eye on this thread to see what others ones I should try!

Oh that sounds very very good. I think I shall try a chocolate one hehe

 

[Piglet54]

Palio

 

[Luv4Disney]

The milk chocolate creme brulee at Fulton's! YUM!

 

[ga9497]

Mine was the tropical fruit one at Citricos

 

[abaldacci]

I have not found one I did not like anywhere, but I thought the sugar was to toasty at planet hollywood. but the 2nd time I ordered it again. so not to bad.
It is a fave for me too.