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

re: Creme Brulee

Misc.
The vanilla turned out great. Made a chocolate one also the vanilla turned out like you mentioned, like a custard so did the chocolate. The only difference I could find was I used a torch this time to caramelize the sugar but put the first batch I made under the broiler for about 60 seconds. The recipe I used said either way would be fine. I'll try the raspberry creme brulee again later and see if torching makes a difference. Thanks again for your help.
Earl
MsgID: 0074620
Shared by: Earl , California
In reply to: You are welcome, Earl, CA
Board: Cooking Club at Recipelink.com
  • Read Replies (5)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1 Recipe(tried): Creme Brulee
  Earl , California
2 Re: Creme Brulee for Earl, CA
  Jackie/MA
3 Thank You: Creme brulee
  Earl , California
4 You are welcome, Earl, CA
  Jackie/MA
5 re: Creme Brulee
  Earl , California
6 You are welcome, Earl, CA
  Jackie/MA
ADVERTISEMENT
Random Recipes
  • Tart Mango Salsa
  • TART MANGO SALSA 6 tomatillos, husked 1/2 cup pineapple juice 1/4 cup cider vinegar 4 tablespoons lime juice 1 fresh jalapeno pepper, seeded (use rubber gloves when handling hot pepper) 1 garlic clove 2 teaspoons grou...
  • Chili's Quesadilla Explosion Salad Information
  • I found this on another recipe board. QUESADILLA EXPLOSION is: Fajita-marinated chicken, corn relish, mixed cheese, cilantro, diced tomato and crispy tortilla strips tossed in a citrus-balsamic dressing. Garnished with ...
  • Grilled Bananas Foster with Butter Sauce and Ice Cream
  • GRILLED BANANAS FOSTER New Orleans, LA "To come to New Orleans without sampling bananas Foster at Brennan's is a bit like visiting London and missing Big Ben. Hyperbole, perhaps, but bananas sauteed with butter, brown...
  • Zesty Snapper Fillets (baked in foil packets)
  • ZESTY SNAPPER FILLETS 1 (8 ounce) can whole tomatoes, drained and chopped* 2 tablespoons finely chopped onion 1 tablespoon finely chopped fresh ginger 1 clove garlic, finely chopped 1 teaspoon finely chopped jalapeno ...
  • Barbecued Chicken with Linguine
  • BARBECUED CHICKEN WITH LINGUINE 1 pound skinless boneless chicken breast, in strips 2 onions, cut in eighths lengthwise 1/2 pound mushrooms, halved 1 cup barbecue sauce (your favorite) 2 green peppers, cut in chunks 1...
ADVERTISEMENT
  • Olive Garden Penne Romana
  • OLIVE GARDEN PENNE ROMANA FOR THE SAUCE: 1/2 cup extra virgin olive oil 3/4 cup yellow onion, chopped in 1/4-inch pieces 1/2 teaspoon crushed red pepper 1 tablespoon garlic, minced 2 cups white...
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
  • re: 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!