One of the reasons for my lifelong fascination with France is that everything sounds so much nicer when it's said in French. Case in point--crème brûlée. It's only baked custard with melted sugar on top, right? But just the name conjures up the richness of vanilla and cream, with that sharp flavor of caramel. I can almost taste it. Not surprising, then, that I devoured (figuratively) Crème Brûlée: More Than 50 Decadent Recipes, by Dominique & Cindy Duby.
This is the kind of cookbook that is fun to look at even if you don't try any of the recipes. There is a photo of every crème brûlée variation, from Classic Vanilla, to modern White Chocolate & Green Tea, to savory Mushroom, Bacon & Gruyère. They are gorgeous, with garnishes of spun sugar, fruit, nuts, and herbs. Almond-Roasted Apple Brûlée and Spiced Bread Pudding Brûlée are reminiscent of home-style comfort food. And while Peanut Butter Brûlée might cause the traditionalist to cringe, for me it somehow brought back memories of searching Paris for that elusive staple of the American college student.
It's not just a pretty book, though. It will inspire both the novice and the experienced cook. There is information on ingredients, equipment, and basic technique, but there are also sections on pairing crème brûlée with wine and developing your own variations of the dish. The only difficulty with Crème Brûlée is deciding which recipe to try first. Bon appétit!
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