|
|
Article: CREME OF THE CROP A TRIO OF IRRESISTABLE CUSTARDS
- Article from:
- The Boston Globe (Boston, MA)
- Article date:
- July 5, 1987
- Author:
CopyrightCopyright 1987 The Boston Globe. Provided by ProQuest LLC. (Hide copyright information)
|
SHERYL JULIAN IS A FOOD WRITER FOR THE GLOBE.
Baked custards, for all their simplicity, are the most elegant
and irresistible desserts, especially the smooth creme caramel,
with its golden pool of sauce, and the rich creme brulee, with a
crusty coating of nearly burnt sugar. They have found their way
onto the fanciest menus -- a pattern that is centuries old. Recipes
for these two classics follow: a large creme caramel and individual
servings, along with the traditional brulees baked in French
custard cups.
In French, creme renversee is another way of saying creme
caramel (flan in Spanish). This giant version is as large as the
home cook can handle comfortably. Use a shallow ...