dilkerani540 Recipe Reviews (Pg. 1) - Allrecipes.com (19023495)

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Creme Brulee

Reviewed: Aug. 14, 2011
This was DELICIOUS! I gave it 4/5 starts because i didnt follow what was typed here, i modified it fitting Chef Peon's way. This video summed up Chef Peon's modifications: http://www.youtube.com/watch?v=b_16ZZtTH_Y . I used 5 egg yolks (because i didnt have another one) and only used about 2.25 cups of heavy cream. i did use a full teaspoon of pure vanilla extract, i think that was very important to the taste. Also, i dont have a torch so i set my oven to 'broil' and put the cream brulee dish on the topmost rack. it did heat the custard, unfortunately, so i had to wait a little while to let it cool down, then i ate it. also, i didnt leave it in too long because i didnt want the sugar to burn too much and i knew the custard would still become warm. either way, i did like the custard, even if it was warm. enjoyy!
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Special Buttercream Frosting

Reviewed: Aug. 7, 2011
This was really good! I followed everyone's advice of using half butter and half shortening, and im glad i did so. even with a full cup of shortening AND a full cup of butter, the bowl still smelled greasy. the important part was that it didnt taste greasy, so definitely use half butter, half shortening. Also, DO NOT USE 8C SUGAR! i used 7 and it was too much, so i had to add more heavy cream. i'd advice using 5 and a half cups of sifted powdered sugar and then add to your personal taste. the clear imitation vanilla extract has too many unnecessary restrictions. my vanilla extract was alcohol free, meaning it had a thicker consistency and was dark brown-ish but my buttercream still came out snow white. i advise using pure vanilla extract. good luck! :)
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