A random tidbit of info....

[brooksmoses]

I remember that, about a month ago, someone on my friends list had attempted to make creme brulee, and ended up with something that was almost exactly like creme brulee except for not setting up. (I even remember the detail that their partner reassured them that it tasted good despite this.)

Anyhow, I just noticed this post, which has some useful comments about how to make that not happen. And I'd simply email it to the person in question, except that unfortunately I can't remember who they are. Sigh.

Comments

[kiya]

xiphias, I think.

[xiphias.livejournal.com]

Yep, thanks, was me, I saw that post.

[marykaykare.livejournal.com]

I've gone from creme brulee to panna cotta, which is Italian for baked cream. Incredibly easy, bad for you, and yummy. It has a small amount of gelatin and mine has never failed to set up nicely. I've made it flavored with saffron (with and without blueberry sauce) and lemon with a blackberry sauce. That last went over *exrtremely* well. One of the best desserts I ever had in my life was lemongrass panna cotta with fresh cherry sauce. Oh god...

MKK

panna cotta

[pir-anha.livejournal.com]

*googles for recipes*. oh, oh, oh. oh my. step back, crème brulée.

Re: panna cotta

[marykaykare.livejournal.com]

The lemon panna cotta with blackberry sauce I got online at Epicurious.com. I can recommend it highly.

MKK