Apr 20, 2012

Creme Brulee

My love of creme brulee was from a friend I met when in graduate school. I heard the name Creme Brulee for the first time. Different from the restaurant ordered dessert, his creme brulee was made in a deep ramekin bowl, with whip cream and lique saved from Poland. And he always spoiled me for having two a time, that equals to 5 servings in a restaurant. And I always did. Several times have I tried so far, none of them came out as good as his. I missed you C, my dear friend.

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