http://omnom.foobeh.com/2009/04/pot-de-creme-aux-mures/ let's get fat and sassy Mon, 14 Nov 2011 16:54:04 +0000 hourly 1 http://wordpress.org/?v=3.3.1 http://omnom.foobeh.com/2009/04/pot-de-creme-aux-mures/comment-page-1/#comment-163 Gloria Fri, 10 Apr 2009 17:07:38 +0000 http://omnom.foobeh.com/?p=577#comment-163 looks so gooooooooooooood. :D looks so gooooooooooooood.

]]> http://omnom.foobeh.com/2009/04/pot-de-creme-aux-mures/comment-page-1/#comment-162 George Thu, 09 Apr 2009 20:19:26 +0000 http://omnom.foobeh.com/?p=577#comment-162 No cracky sugary layer, which is why it is a "pot of cream," not "burnt cream." I think when I finally figure out how to broil sugar into submission, I can try making this again, but with the blackberries fully submerged, and maybe the syrup mixed into the custard in pretty spirals or something, with the sugar layer over top. :D No cracky sugary layer, which is why it is a “pot of cream,” not “burnt cream.” I think when I finally figure out how to broil sugar into submission, I can try making this again, but with the blackberries fully submerged, and maybe the syrup mixed into the custard in pretty spirals or something, with the sugar layer over top.

]]> http://omnom.foobeh.com/2009/04/pot-de-creme-aux-mures/comment-page-1/#comment-161 Joshy Thu, 09 Apr 2009 20:15:53 +0000 http://omnom.foobeh.com/?p=577#comment-161 Did you only have the syrup on top, or was there also a crack-able sugary layer? I'll probably end up getting a blowtorch along with ramekins, but if you know how to successfully broil the sugar to the right consistency then I'd like to know, too! I had the 2nd best crème brûlée I'd ever eaten this weekend; want more. Did you only have the syrup on top, or was there also a crack-able sugary layer?
I’ll probably end up getting a blowtorch along with ramekins, but if you know how to successfully broil the sugar to the right consistency then I’d like to know, too!
I had the 2nd best crème brûlée I’d ever eaten this weekend; want more.

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