"How to become a creme brulee master at home." Each title in this series focuses on a timeless dish and provides in-depth information that will appeal to both novice cooks and experienced home chefs. Included are recipes and techniques for classic versions and creative variations, along with a history of the dish. Creme brulee, literally translated, is burned cream. In the hands of master chefs Dominique and Cindy Duby, this elegant classic dessert is demystified. The authors explore the history of creme brulee; the science behind the making of creme brulee; basic ingredients and equipment requirements; the cooking process (baked, cold-set and modern options); sweet and savory alternatives; and wine pairings. Most important, Creme Brulee is both a guide to and an inspiration for making these beautiful little French delights at home. Each recipe has been rigorously tested in the authors' culinary studio, which replicates the modern home kitchen. The authors take time considerations into account, along with the entertainment factor of each presentation. Here is a brief sampling of recipes: Classic vanilla brulee creme brulee ice cream Carmelized onion and Gruyere brulee creme brulee spoons. For anyone who can't get enough of this classic dish, Creme Brulee is a superb source of inspiration.
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