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Creme Brulee
I was a little nervous about serving this to guests since I've never tried it before. I made this as well as an out of the box Dr. Oetker Classic Creme Brulee so that I can compare the two. I used a torch.
The combination of the brown sugar and white sugar from this recipe burned unevenly and too quickly. The sugar from the packet were larger sugar crystals and turned out much nicer once torched. Next time I'm going to try turbinado sugar (sugar in the raw) to see if I can get the same results.
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Reviewed On:
Dec. 28, 2008
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