If you don't have a torch, you can easily leave off the sugar/torching step and it becomes a pot de creme - I'm not a huge fan of the sugar crust, so I actually prefer it that way. (Although I will admit there is something to the drama of whipping out a culinary torch and eating something so recently in contact with a blue flame)
Creme Brulee/Pot de Creme is much denser than flan - while flan is somewhat reminiscent of jello, this is much more like eating thick cream. Mmmmm - I think I've talked myself into making this on Thursday
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Date: 2/12/08 05:22 am (UTC)Creme Brulee/Pot de Creme is much denser than flan - while flan is somewhat reminiscent of jello, this is much more like eating thick cream. Mmmmm - I think I've talked myself into making this on Thursday