table of contents
May 17, 2004
do i really need a blowtorch?
for some reason, I have a bee in my bonnet about making a flan or creme brulee for the party we're having in a couple of weeks. i think i came up with flan as the food will be mexican (in a californian way). what's the difference between the two? i think i prefer creme brulee as it's more creamy/less eggy and has that crunchy broiled sugar on top. do i really need the ramekins to cook them in? are they a pain to make? any favorite recipes?
i saw a recipe on epicurious for a bittersweet chocolate-ancho chile one that seemed like it might be trying too hard, but reviewers loved it. then again, a classic creme brulee is, well, classic. i was also thinking of a flourless chocolate cake, because everyone always loves those. and fruit. lots of good fruit.