ChefTalk.com › ChefTalk Cooking Forums › Food and Cooking Forums › Pastries and Baking General › Torani syrups in creme brulee
New Posts  All Forums:Forum Nav:

Torani syrups in creme brulee

post #1 of 2
4/17/05 at 7:13pm
Thread Starter 
Can I use Torani syrups in creme brulee's? If so what is the sugar/syrup substitution factor?
Reply
post #2 of 2
4/21/05 at 11:26am
I think you'll find they aren't concentrated enough to provide enough flavor for a brulee. If you add too much, the eggs will dilute, and you won't have the consistency you need. Try a paste flavoring if you can.
Reply
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Pastries and Baking General
ChefTalk.com › ChefTalk Cooking Forums › Food and Cooking Forums › Pastries and Baking General › Torani syrups in creme brulee