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/ck/ - Food & Cooking

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File: 136 KB, 1600x2240, Creme-Brulee-LEAD-VERTICAL.jpg [View same] [iqdb] [saucenao] [google]
13277947 No.13277947 [Reply] [Original]

Have you tried a crème brulee anon? If so what does it taste like?

>> No.13277949

>>13277947
quick rundown?

>> No.13277950

>>13277947
It's my favorite dessert. Crunchy sugar top, sweet vanilla custard. It's perfect.

>> No.13277993

>>13277947
it tastes like a viscous egg nog topped with a sweet, crunchy crust.

>> No.13277999

>>13277993
>like a viscous egg nog
Custard.
The word you are looking for is custard.

>> No.13278021
File: 82 KB, 480x360, e62SG48.gif [View same] [iqdb] [saucenao] [google]
13278021

>butane torch

>> No.13278023

>>13277947
Hardened sugar on top of vanilla egg concoction

It's not bad but not great either

>> No.13278264

>>13278021
nigga just use the broiler lmao

>> No.13278302

>>13277947
It's nothing special in most cases and places.

You would have to go somewhere very very fancy or make it yourself for it to be good.

I would give it a 2/5

>> No.13278351

>>13277947
Last time I ordered a crème brulee it tasted like smoke

>> No.13278403

Burnt sugar and custard

>> No.13278464

>>13277950
>Crunchy sugar top
you can also use sweeteners besides sugar if it achieves the same browning effect. erythritol works like a charm.
>>13278023
>sugar
Not always, you can use a sugar substitute so long as it caramelizes. Like erythritol.
>>13278351
>tasted like smoke
You need to try it with erythritol.
>>13278403
>sugar
Not a proper definition, you can use erythritol or other inferior sweeteners (of which actual sugar is at the bottom of the list.) Try it, it's way better.

>> No.13279441

>>13278464
Are you an erythritol shill or something ?

>> No.13279452

>>13279441
I have no erythritol what you're talking about.

>> No.13279482
File: 1.10 MB, 960x1200, 1574618681057.png [View same] [iqdb] [saucenao] [google]
13279482

>>13277947
>creme brulee
absolutely shit, I mean it's "good", but no thanks
>crema catalana
NOW THAT'S SOME SHIT, NIGGA!

>> No.13280500

>>13277947
The top is crunchy and slightly bitter I find. The inside is almost overwhelming rich and smooth. Its enough to leave you weak in the knees if you aren't ready for it.
As far as taste it is like the richest custard you can imagine - like eclair filling but 2x as rich. Which makes sense as its made with heavy cream instead of just milk.
Its a great dessert.

>> No.13280541

Crema catalana is better.

>> No.13280551

Tastes like bruleed creme

>> No.13280553

>>13280500
this is a good description

>> No.13280756

>>13280500
I mean, you most definitely have been eating some special kind of creme brulee that I haven't, to mee it lacked flavor and sweetness. It felt lacking. Mostly because:
>>13280541
>>13279482

>> No.13280771

It tastes like a much more soft creamy flan. Almost custard pudding in texture with a crispy sweet burned sugar "cap" that is very satisfying to break open with a spoon.

Anything custard is a win in my book.

>> No.13280782

>>13277947
Carcinogens

>> No.13280787

>>13277947
It's just custard anon

>> No.13280998

>>13280756
If people skimp on the vanilla I could see it being bland.

>> No.13281057

>>13280998
I guess that's what happened to mine, but I'd swear I've tried it twice, never home made though. I'd swear crema catalana I've tried home made and was delicious, very sweet and vanillaie.

>> No.13281270

>>13280771
>burned sugar "cap" that is very satisfying to break open with a spoon
>sugar
Heh. Sucrose is so pleb tier.
It's even more satisfying with erythritol. Try it.