Friday, May 28, 2010

Creme Brulee

I wanted to take a classic dessert and modernize it. This is my take on creme brulee. It's white since there is no egg in this recipe, however, texture is just as creamy and decadent as classic creme brulee. Instead of caramelizing sugar in traditional method, I placed caramelized spun sugar around it.


  1. Oh my god I love this one!!! O__O <3

    The different forms of the spun sugar and creme brulee are so opposite each other, and really come together well.

    That's my master chef hubby! ;)

  2. did you use carrageenan to achieve this texture. love the concept