Comments on: Creme Brulee http://cookbook.co.za/dessert-recipes/creme-brulee/ Tried and trusted recipes we would make for you. I love to cook and these recipes work. Mon, 21 May 2012 15:04:15 +0000 hourly 1 http://wordpress.org/?v=3.3.2 By: Graham http://cookbook.co.za/dessert-recipes/creme-brulee/comment-page-2/#comment-14188 Graham Fri, 28 Oct 2011 07:15:15 +0000 http://cookbook.co.za/?p=26#comment-14188 Hi safs, always fresh cream.. Happy days G Hi safs, always fresh cream.. Happy days G

]]> By: Safs http://cookbook.co.za/dessert-recipes/creme-brulee/comment-page-2/#comment-14141 Safs Wed, 26 Oct 2011 07:53:45 +0000 http://cookbook.co.za/?p=26#comment-14141 hi, Do you mean cream as in Nestle cream of Fresh Cream? Thanks, S hi,

Do you mean cream as in Nestle cream of Fresh Cream?

Thanks,
S

]]> By: Graham http://cookbook.co.za/dessert-recipes/creme-brulee/comment-page-2/#comment-12055 Graham Thu, 26 May 2011 13:14:44 +0000 http://cookbook.co.za/?p=26#comment-12055 Hi Hanro, yes you can double it, just be sure to add the cream the eggs very slowly and whisk all the time. Read some of the suggestions and tips from some of the other readers. Enjoy them and have a lekker day G Hi Hanro, yes you can double it, just be sure to add the cream the eggs very slowly and whisk all the time. Read some of the suggestions and tips from some of the other readers. Enjoy them and have a lekker day G

]]> By: Hanro http://cookbook.co.za/dessert-recipes/creme-brulee/comment-page-2/#comment-12041 Hanro Wed, 25 May 2011 18:43:44 +0000 http://cookbook.co.za/?p=26#comment-12041 Hi Graham. If I want to make this recipe for 8 people, do I double up on all the ingredients? Hi Graham. If I want to make this recipe for 8 people, do I double up on all the ingredients?

]]> By: Graham http://cookbook.co.za/dessert-recipes/creme-brulee/comment-page-1/#comment-12021 Graham Tue, 24 May 2011 15:30:44 +0000 http://cookbook.co.za/?p=26#comment-12021 Hi Andre, I can only imagine the egg yolks were not large enough or fresh enough or something, if it was smooth and not scrambled it should have set beautifully. Cheers for now G Hi Andre, I can only imagine the egg yolks were not large enough or fresh enough or something, if it was smooth and not scrambled it should have set beautifully. Cheers for now G

]]> By: Andre http://cookbook.co.za/dessert-recipes/creme-brulee/comment-page-1/#comment-12001 Andre Mon, 23 May 2011 05:43:21 +0000 http://cookbook.co.za/?p=26#comment-12001 I tried it and it did not set at all. Between the oven't thermometer and the addition gauge it was as close to 120° as it can be (just over the mark). I left it is for an extra 5 minutes aswell. The mixture was extremely smooth (using Sandy's method) and it tasted heavenly. It just did not set. I tried it and it did not set at all. Between the oven’t thermometer and the addition gauge it was as close to 120° as it can be (just over the mark). I left it is for an extra 5 minutes aswell. The mixture was extremely smooth (using Sandy’s method) and it tasted heavenly. It just did not set.

]]> By: Graham http://cookbook.co.za/dessert-recipes/creme-brulee/comment-page-1/#comment-11635 Graham Sun, 01 May 2011 09:57:36 +0000 http://cookbook.co.za/?p=26#comment-11635 Hi Sandy, thanks so much for the tip.. you hit the nail on the head with the slow addition of the mixture and beating constantly. The eggs can scramble if added too quickly. Gotta love it when people are happy.. Cheers for now G Hi Sandy, thanks so much for the tip.. you hit the nail on the head with the slow addition of the mixture and beating constantly. The eggs can scramble if added too quickly. Gotta love it when people are happy.. Cheers for now G

]]> By: Sandy http://cookbook.co.za/dessert-recipes/creme-brulee/comment-page-1/#comment-11620 Sandy Sat, 30 Apr 2011 09:41:10 +0000 http://cookbook.co.za/?p=26#comment-11620 Hi Graham, I tried your recipe and it worked fabulously. My hubby's favourite dessert. The trick I would say is to transfer the boiling mixture into a jug and then very very slowly add the hot mixture to the egg mixture while constantly beating. (I let it slowly trickle down the bowl into the egg mixture while mixing)- Mine came out smooth like velvet. Really excellent recipe and easy to make. Hi Graham,
I tried your recipe and it worked fabulously. My hubby’s favourite dessert. The trick I would say is to transfer the boiling mixture into a jug and then very very slowly add the hot mixture to the egg mixture while constantly beating. (I let it slowly trickle down the bowl into the egg mixture while mixing)- Mine came out smooth like velvet. Really excellent recipe and easy to make.

]]> By: Graham http://cookbook.co.za/dessert-recipes/creme-brulee/comment-page-1/#comment-10394 Graham Wed, 02 Mar 2011 10:23:29 +0000 http://cookbook.co.za/?p=26#comment-10394 Hi Kristy, no thats 375, so 1 1/2 250ml tubs. Lucky man that hubby, have a fantastic night. G Hi Kristy, no thats 375, so 1 1/2 250ml tubs. Lucky man that hubby, have a fantastic night. G

]]> By: Kristy http://cookbook.co.za/dessert-recipes/creme-brulee/comment-page-1/#comment-10391 Kristy Wed, 02 Mar 2011 08:58:32 +0000 http://cookbook.co.za/?p=26#comment-10391 Hi Graham, My hubby's favourite, going to make it tonight. A tub of cream is normally 250ml (at least the ones I normally get), so is it 250ml or 375ml? Thanks Hi Graham,

My hubby’s favourite, going to make it tonight. A tub of cream is normally 250ml (at least the ones I normally get), so is it 250ml or 375ml?

Thanks

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