Foods to Be Eaten As Brulee Other Than Cream
Let’s be serious: without the crispy crystalline sugar crust on top, the crème brлеlée would be just a custard. It would be a very good custard, but it’s the burnt sugar that makes it special. Brlée-ing, however, is not an act that should only be used for creams. You can fry any food, adding a touch of decadence to every meal.
Mind you, I am not offering you brulee instead of cream; this advice is optional. Here are some foods you can improve by sprinkling with sugar and then some flame:
Eggs
If there is anything I would like to invent, it is Alvin Kailan’s brulee egg. Brulee eggs are sweet, savory, savory, and slightly charred, and are fairly easy to make. Simply boil one for six minutes, peel it, cut it in half and sprinkle each half with a pinch of salt, then dust it with sugar. Light it over low heat until simmering and caramelized, serve with the saltiest and crunchiest bacon.
Oatmeal
While I love beige food , I’m not a big fan of oatmeal. However, if you cover a bowl of buttery, creamy oatmeal with a crispy sugar crust, I would eat them, especially if you added fresh berries. Saute the oatmeal like anything else; sprinkle with sugar (white or brown) and fry.
Grapefruit
This tart fruit becomes slightly less aggressive after the brulee. Again, all you have to do is light some of the sugar that you put in there. (You can also use a brazier for this.) There really is no reason to limit yourself to grapefruit; all citrus will do. (Hi Meyer Lemon.)
Pork belly
You can pour in a full Keller and make crème brulee Toma pork belly confit , or you can take any pork belly recipe and, toast the skin a bit in cast iron, sprinkle with a healthy layer of sugar and give it a nice but low and slow toasting.
Bree
Baked brie already ranks pretty high in terms of decadence, but a crunchy, sweet shell of caramelized sugar on top of sticky, creamy, slightly tangy cheese is literally all that is good. Simply remove the top of the crust from the circle, bake at 350 ℉ until it is completely warm (10-12 minutes), then – all together – sprinkle it with a little plain white sugar and fry gently.
Cupcakes and other confectionery
The frosting is good, but the crunchy caramelized sugar frosting is better. Pies, tarts, and any custards, puddings like brulee will work well. I don’t think I need to walk you through this process.
When I think about it, there seems to be an endless supply of products that would perform well under the light. Williams Sonoma even made a cappuccino in a brulee . Perhaps there is “Will Brлеlée?” series in our future. Time will tell.