Comments on: birthday brulee

By: Brian @ A Thought For Food

Brian @ A Thought For Food — Wed, 13 Jul 2011 17:09:43 +0000

I’m a huge sucker for a tuna nicoise. It’s my perfect meal… has all of my favorite ingredients. This one looks just lovely.

By: nao

nao — Tue, 04 Jan 2011 21:35:14 +0000

Jul i was doing a quick search for your nicoise salad recipe this morning (hoping you would have one on here) and i found a whole post about my bday! LOL! I thik we should make birthday brulee a birthday special every year!!

Luv u xoxo

By: veron

veron — Fri, 02 Feb 2007 22:05:51 +0000

Discovered your website through the DMBLGIT event. You won 3rd place overall and aesthetics. Congrats. And looking at this is making me drool!

By: Beenzzz

Beenzzz — Tue, 26 Dec 2006 03:49:03 +0000

Creme brulee is a wonderful thing. Great pictures, by the way!

By: Nicole

Nicole — Tue, 19 Dec 2006 23:06:40 +0000

The only time I find myself ordering my dinner in anticipation of dessert is when I know the restaurant serves creme brulee! It is my all-time favorite followed closely by creme caramel, flan, and panna cotta :-)

Your photos are gorgeous and I love your storytelling!

By: Ari (Baking and Books)

Ari (Baking and Books) — Sat, 09 Dec 2006 23:57:53 +0000

These look gorgeous and so delicious! Happy belated birthday to your sister.

And you know, you are right on with the distinction between dessert personalities. I definately have a dessert stomach!

By: Zarah Maria

Zarah Maria — Thu, 07 Dec 2006 13:33:40 +0000

I can’t figure out which is the luckier one: you, for having a sister that knows how to work a blowtorch (although I guess I could teach my own sister how to?) – or your sister for having a sister that makes her a meal like this! Heck, can’t we just decide you’re both lucky!:-D

By: Brilynn

Brilynn — Tue, 05 Dec 2006 01:41:00 +0000

That looks really really good, I’d be happy to have you make me dessert any day.

By: Stephanie

Stephanie — Mon, 04 Dec 2006 22:47:11 +0000

They look divine, and I might just have the courage to attempt your recipe, although I’m a bit scarred by creme brulee: my last brulee curdled disastrously. The worst thing? At the time, I was working as an extremely nervous and fumbling cook for a countess in Belgium. She was not impressed with the curdled brulee, nor with me, and I soon retreated to my former career, tail between my legs.

By: Dr Reb

Dr Reb — Mon, 04 Dec 2006 22:16:53 +0000

I’m with you on the savoury preference Jules. Dessert is the afterthought unless there’s a souffle on the menu, then I can’t resist. I love the idea of unfettered brulees! I use demerara sugar coz it gives the depth of brown without the burn and makes a really thick crust to crack.