This is another milestone for Paru’s kitchen. I have started
blogging up the recipes a year back and we are nearing the first anniversary in
a week and today it’s time to post my 150th blog post. I am so happy
to share this recipe.
I rarely make desserts at home, since we are not fond of the
sweets and wanted to avoid it cos of the extra ponds we are getting of it. I
and TH had gone mad on this Dessert recipe after tasting it in the Bacchanal
buffet in Vegas… yes, its Crème brulee. First I wonder what the dessert all
about is. Does it have fruit flavor or a stinky egg smell like that? To my
wonder, I got mesmerized with the taste… ooww!! It was just melting in the
mouth… and the glassy sugar coat on top makes the dessert more interesting.
The heavy cream blended with egg yolk forms the base for the
dish. It tastes just like a custard. The glassy sugar coating
makes the dish more interesting. For making this glassy coat it needs crème brulee
torch, just to dissolve the sugar. But here am using a technique which doesn’t need
a torch. Let’s move on to the recipe…