crème brûlée [krem broo-ley]
The literal translation must not be taken to heart when preparing crème brûlée, this dessert is magnificent when torched to a perfect color and consistency, not burnt!
The image above is a scene from my second book, “Deux Pastis S’il Vous Plait” where Chef Plombé is attempting to perfect his crème brûlée recipe for his boss, French President Monsieur Petit and his wife Clarisse. An E-book version of this humorous adventure is now available for viewing on your Ipad in Ibooks.
A crème brûlée offered with a flavor added or fruit on top does not generally appeal to me, I prefer the traditional recipe. But this trio of miniatures (pistachio, chocolate & au natural), with exceptional preparation and wonderful flavors, intrigued my friend Michele at La Mère Germaine in Villefranche-sur-mer a seaside restaurant located at the edge of the Mediterranean Sea. As you can see, she really did not enjoy them……..