I can give you a recipe if you require it. Make thin sheets of polenta, layered with grilled vegetables and ricotta and fresh mozz, top with marinara and parmesean. Blam! (that's my new catchphrase, original, huh?)
I use the same procedure for both, as well as the same formula. The only difference is caramel before custard with the flan (or creme caramel) and after for the brulee....
This might be of interest www.livingwithout.com had a customer come in a give me a card with that website's name, and a list of allergies....got a call today asking me to go over what would be feasible for my New Year's Eve menu for...
If you really want to accomplish something, setting a time limit to it is silly. I worked a couple of 8 hours days last week, I called them my days off.
This one intrigues me...I've got some ideas.
1. Oreo crust (straightforward)
2. Chocolate cheesecake with malt added to the batter
3. Marshmallow topping (using meringue - pour on top after cheesecake has been out of the oven for 20...
Looking at your recipe I'm confused about your yield. If you're getting two cheesecakes per batch, then I'd increase the yolks, flour, and I definitely agree regarding the maple substitution and losing the cream. I use fresh roasted...
Your problem is really incredibly common. I've had som many gluten-free requirements from guests at my restaurant the I decided to go through the whole menu and determine what is and is not gluten free, and then I wrote a menu specific...
