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Creme Brulee what?

post #1 of 4
2/16/06 at 3:39pm
Thread Starter 
I was in the process of putting some recipes into Master Cook 9 when I realized that I did not know where I should put creme brulees. Are they sweet? Can they be savory? Or should I just create a new cookbook for them and call them Brulees. Any suggestions....:confused:
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post #2 of 4
2/16/06 at 4:12pm
If you have the chance to PM me, I can tell you where to put them!:eek: :D
Put them under pastry. I sure some chef somewhere has made them savory. The poor creme brulee has been canabilized, alterized, crystalized,ostrasized, to death. I hope sometime in the near future we might be able to put it to bed.
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post #3 of 4
2/17/06 at 11:35am
Some years ago, I made the mistake of following a savory creme brulee recipe. Garlic creme brulee. Yes, garlic. It was horriffic, and promply put to bed.

-Joe
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post #4 of 4
2/17/06 at 5:32pm
Thread Starter 
Thanks Nostalgia.At least I know which way not to go.....
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