<p>Is anybody good at making creme brulee? What’s the trick?!</p>
<p>I’ve tried several different recipes (including a pumpkin one!) but I never get it hard enough. I even made the “fool proof” one in Cook’s Illustrated (the BEST magazine ever) that didn’t really come out very good.</p>
<p>No, mainly because I have never pulled out a blow torch to cook, but I love lavender creme brulee!</p>
<p>weenie-</p>
<p>Have you tried putting the creme brulee pan inside another, larger pan, surrounding the creme brulee pan with ice, and then shoving that kit’n’kaboodle up close under a hot broiler?</p>
<p>yes, sunnyflorida, please post your cheesecake recipe.</p>
<p>This pumpkin soup is delicious:</p>
<p>2 Tabsp. butter
1 onion finely chopped
4 garlic cloves
2 lbs. pumpkin, peeled, chopped
4 cups chicken broth
2 bay leaves
2 teasp. curry pwd.
1 teasp. cumin pwd.
salt, pepper</p>
<p>Saute onion and garlic in butter. Add rest of ingredients. Simmer till tender. Puree and serve piping hot. Mmmmmmm.</p>
<p>^ sounds yummy. Thanks.</p>
<p>Mafool - No! At what stage would you do that?</p>
<p>I’m just smiling, thinking of having my two S’s home at last. Unfortunately, we also need to have DH’s two brothers, who are – uh – not like us. But I am smiling smiling smiling at having my boys home!</p>
<p>I plan to make everything they love to eat and we’ll end the weekend ten pounds heavier. It’s a mama’s way of showing love, isn’t it.</p>
<p>Chopped liver. Pulled pork. My Chocolate-Pie-That’s-Better-Than-Sex. Pecan pie. Pumpkin pie. This new Pumpkin Cake. Apple Crisp. Turkey. Stuffing with celery and onions. Gravy. Sweet potatoes. Salad. Cranberries. Green bean casserole (yes, with cream of mushroom soup and french fried onions). Brisket. Mashed potatoes. Broccoli. Hummus. Pita chips. Bruschetta. Guacamole. (Yes, we are very eclectic in our tastes.)</p>
<p>Oh all right – enough with the list.</p>
<p>I can’t wait to have them home.</p>
<p>weenie:
It’s instead of the blow torch. After the custard has been baked and chilled, put the pan(s) of brulee into another pan, sift the sugar layer on top of the custard, surround the brulee pan(s) with ice, and place the pans under a very hot boiler to caramelize the sugar. Then serve right away before the sugar softens.</p>
<p>If you try this, let me know if it helps!</p>
<p>VeryHappy</p>
<p>I’m guessing that isn’t one meal?!</p>
<p>Care to post that better-than-sex recipe?</p>
<p>mafool., you’ve never had that better than sex cake…mmmm. if VeryHappy doesn’t post it I will put my recipe for it up tomorrow.</p>
<p>hmmm ^^^ hopefully by tomorrow morning you will be able to change the name of that recipe ;)</p>