I usually test everything I am going to cook for a group or friends but I did a Chocolate Malted Creme Brulee from a recipe I found in Bon Appetit magazine and adapted for the welcome dessert at the Vineyard Church last Sunday. I did taste the unbaked custard to see if it was on the right track and it tasted good, like a chocolate malt but I didn't taste the finished product. Tonight I tried one and while the texture was right on, the flavor was just OK. I think it was too subtle in the finished product and I don't think I will do it again. Don't get me wrong, it was good but not like the original traditional Creme Brulee. That is without question the gold standard. Don't mess with success!
Tim
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment