ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

P.S. Creme brulee.....

Misc.

The perfect creme brulee should be a delicate custard-like dessert, not runny at all. However, it's hard to get a perfect texture.

But,you said tha the taste is great---so cover it up with fruit or something, I say, and leave as is--no one will know--trust me !!!!


MsgID: 025620
Shared by: Sarah Phillips
In reply to: ISO: Help!Send the Brulee rescue team! Quick!
Board: All Baking at Recipelink.com
  • Read Replies (15)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Short Rib Hash and Eggs (with substitutions)
  • SHORT RIB HASH AND EGGS "This is a very flexible recipe made with potatoes, bacon, and onions. I've used leftover short ribs ( see recipe ), but you can substitute brisket,...
  • Chunky Homemade Tomato Ketchup
  • CHUNKY HOMEMADE TOMATO KETCHUP 4 pounds slightly overripe tomatoes, seeded, cored and chopped 1 large onion, very finely chopped 2/3 cup cider vinegar 3 tablespoons dark brown sugar 2 garlic cloves, very finely ch...
  • Melted Cheese and Corn Nachos
  • MELTED CHEESE AND CORN NACHOS 8 ounces tortilla chips 1/2 cup corn kernels, drained if necessary 2 tomatoes, chopped 4 scallions, chopped 4 tablespoons sour cream salt and freshly-ground black pepper (to taste) 1/2 cu...
  • Baked Herbed Cheese Eggs
  • Baked Herbed Cheese Eggs From The Chestnut Cottage Bed & Breakfast Columbia, South Carolina 1 tablespoon melted butter 1 egg 1 tablespoon half & half 1 tablespoon grated mild cheddar cheese PINCH OF: Italian...
  • German Chocolate Squares (using cake mix)
  • GERMAN CHOCOLATE SQUARES 60 light caramels 1/2 cup plus 1/3 cup evaporated milk, divided use 1 (2-layer-size) pkg German Chocolate cake mix 3/4 cup butter, melted 1 cup chopped nuts 1 cup semisweet chocolate pieces P...
ADVERTISEMENT
  • Bennigan's Ale House Shrimp Pasta
  • BENNIGAN'S ALE HOUSE SHRIMP PASTA 12 ounces penne pasta, uncooked 1 tablespoon stick butter or margarine 12 ounces mushrooms, thickly sliced 1 medium red onion, chopped 2 tablespoons minced garlic 1/2 cup Irish brown ...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • P.S. Creme brulee.....
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!