Liberté, égalité, fraternité, brûlée!
Celebrate Bastille Day, the beginning of the French Revolution, with the classic dessert: crème brûlée.
The accent marks in the name alone can be intimidating to the non-classically trained home cook, but a quick look at the recipe reveals it's nothing more than some homey staples - vanilla, sugar, eggs, cream and salt - allied with a little know-how.
Grab a torch (or befriend your oven's broiler), don your "other" red, white and blue, and follow the lead of Chef Rogers Powell of the French Culinary Institute. It’s so good, heads will roll.
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Many of the world's best dishes are made with very simple ingredients. It's what you do with them that counts.
Sometimes I wish people would think more before writing articles. Admittedly the name looks French, but creme brulee was actually first created in England. So you might as well celebrate French independence by going to your local English pub.
Actually, the first published recipe for creme brulee was published by François Massialot - a Frenchman.
Vive la France!
I agree- it's delicious and splurge-worthy. I had no idea it contained such simple ingredients!
Oh YUM! This is, hands down, my favorit dessert!!
Happy Bastille Day!!!!!! My son is over there now in a study abroad program.... I hope he's enjoying some creme brulee today.
Joyeux Quatorze Juillet !
At Wolfgang Puck's, I had the opportunity to indulge in a trio of brulee's: chocolate, creme & caramel. While they were delicious, I couldn't help but feel like I just eating fancy pudding. To each his own.
Well, "fancy pudding" is really all it is, that's why! LOL! I mean seriously...eggs, milk, sugar, vanilla and salt? Not exactly the world's most expensive ingredients you know...........
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