creme brulee follow up

[Guest guest]

Hi,

I made a version of the creme brulee--and right off, confess I didn't

record the ingredients I used. Essentially a blend of this recipe +

the one in Healing Foods for Celiacs, etc by Ramacher. I

realize that without ingredients there's perhaps not much point in

asking for help, but I'm ok with looking silly. So, what turned out

was ok, but it was an eggy custard. Not Crem Brulee. The ratio of

egg to yogurt cream I used was same as in Ramacher's book, as this one

looked egg-y to me. Still, it came out egg-y. It was 2 or 3 eggs to

1 1/2 cup yogurt cream. Honey, and 3 pods pulverized cardamom. So,

the amt of cardamom was ok: subtle. I know it ( taste of cardamom)

can get overwhelming. But it was for me, egg-y. I am not sure how

low on the egg-to-yogurt/cream ration I can go and have it hold. I'm

not a brulee maven, as you see.

Also, any way to have the top get crunchy? I tried running it under

the broiler till it bubbled. But did not get crunchy. Tried adding

honey to the tops of two ramekins, then broiled, but not crunchy. At

all.

thank you for any help.

Ruth

1b.

Re: Creme Brulee & Ginger spread recipe requests

Posted by: " DeWitt " catrd@... cathyrdewitt

Sun Dec 20, 2009 8:01 am (PST)

I made a mock creme brulee for friends last night. It was just 3 eggs,

1/2 cup dripped yogurt (mine was made from whole milk) 1/3 cup honey

and 1/2 tsp. vanilla. Food process & pour in 4 ramekins. Bake 40-45

minutes at 350 degrees Fahrenheit. I suppose you could just add some

cardamon. It comes out with a crusty top.

It's good just like this or you can add a topping. I heated some

blueberries -- about 1 cup to 1/4 cup honey -- and added them on top of

the cooled brulees. Also did some peaches the same way. Ginger &

honey sounds good too. I may try that next time.

Cathy

15 yo son w UC in remission

SCD 3 years

On Saturday, December 19, 2009, at 06:58 PM, Ruth Hirsch wrote: