Why Creme Brulee?

[Suzanne F]

Oh dear, am I going to be drummed out for admitting that I'm with Soba on not understanding all the brouhaha? I mean, CB is all right -- if I have not just had a big, rich meal. Which pretty much precludes my having it in a restaurant. And I almost never make desserts at home. I don't deny that it tastes good and is fun to eat. But I guess it's one of those foods I just don't "get:" I can think of lots of other things to do with cream, sugar, and a little egg.

Now, if you ask about the Foie Gras Brulee at Jean Georges -- All the wonderful textural elements, but with much more interesting flavors.

One last thing: last night we saw the Beckett/Albee plays with Marian Seldes and Brian Murray. Creme brulee is a very, very important element in the Albee. And funny, too. If you get a chance to see this (NYC; don't know if it will travel), DO.

[Katherine]

I can think of lots of other things to do with cream, sugar, and a little egg.

After having followed this thread since its inception, I can think of little else.

[Susan in FL]

Tana, I love it. Your post that is, almost as much as creme brulee itself. Well maybe not that much, but anyway... well put! And Katherine, also my sentiments exactly when I think of cream, sugar and egg yolk.

[herbacidal]

i'm with soba. don't really get CB. then again, i'm also with jinmyo, and gah on desserts in general.

that said, as long as people like it, i would be the first one to continue putting it on restaurant menus.