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Showing 1-4 of 4
on October 26, 2010
on October 13, 2010
I made this for Thanksgiving, and found that I overwhisked the mixture in my enthusiasm to not cook the eggs. BEWARE! DON'T OVERWHISK! Or the mixture will be too fluffy and then will settle down as it cooks. I was thrilled to have SO much brulee when I was dividing it into my ramekins, so was able to "top" them up after the inevitable flop in the oven. They are creamy, and yummy, and very delightful. And so light that one may be able to convince themself that there are only a few calories in them. It is only a couple days after Thanksgiving, and I am making them again, only the pots they cook in will be slightly larger this time! 8-)people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on October 16, 2008
I was just about to post the same recipe that I got from the chef at Chives restaurant. It's weird because it's the exact same recipe, down to every instruction. Which is good, because it is a good recipe. The taste is great and it makes a nice crust. It's hard to pass up using a torch in the kitchen. Thanks :)people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on May 06, 2007
yum yum, I actually made this (gave Terry a day off) I love pumpkin. I could not resist using a torch. A definite make again Leannepeople found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (768 g)
Servings Per Recipe: 1