Elegantly Easy Creme Brulee : & Other Custard Desserts
by Debbie Puente
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Book Summary Information
Author: Debbie PuenteBrand: Koen Books
Edition: Hardcover
Audio: English (Unknown); English (Original Language); English (Published)
Published: 1998-01-15
ISBN: 1580630081
Number of pages: 96
Publisher: Renaissance Books
Book Reviews of Elegantly Easy Creme Brulee : & Other Custard Desserts
Book Review: I Really Want to Like This Book Better, But I Can't
Summary: 3 Stars
I love creme brulee, but I was a bit dissapointed with this book. I was also disspointed by the author, Mrs. Debbie Puente, since I love her other book, Elegantly Easy Liquor Desserts.
First of all, the book is very small in size, making it very unpractical. The layout of the book is difficult as well, being that there are only two chapters; The Basics and the Recipes.
In the Basics Mrs. Puente goes over cooking methods for creme brulee, ingredients, equipment and techniques. This is all listed in the table of contents, which is more like an index.
In the Recipes chapter, Mrs. Puente starts with two traditional creme brulee recipes, one for baked, and one for stirred.
There is then six fruit recipes, which are just variations of her classic creme brulee recipe. She then has twelve liquor variations, but I hardly count them as seperate recipes either, since again, it's just added different type of liquors to the classic recipes. All of the different variations are listed seperatly in the table of contents, making it even more like an index.
The book goes on like that, with apparently no logic to the order of the recipes, making it quite confusing for finding a specific one. Each recipe is listed seperatly in the table of contents, along with any additional recipes needed, i.e. crusts and sauces.
Some recipes included are; Lavedar Creme Brulee, Eggnog Creme Brulee, and Lemon Custard Creme Brulee.
There are also some savory recipes, including Sweet Corn Creme Brulee and Garlic Creme Brulee. There is also a recipe for Ginger Chile Creme Brulee, which is mixed in with the savory recipes, although Mrs. Puente's description of it is sweet, it only makes it more confusing to find it mixed in with the savory recipes.
The book abruptly ends with the last recipe, and lacks an index. I believe it would of been better to have the book seperated into chapters; i.e. the basics, classic creme brulee and variations, sweet recipes, savory recipes, accompiements, and a chapter for misc recipes, like the Chocolate and Blackberry Tart and Crossiant Pudding.
The recipes themselves are good, but the layout of the book makes it difficult to use. There are a few nice photos as well, luckily the ones for the more complicated recipes, like the Stacked Banana Creme Brulee Tostada, are included.
Summary of Elegantly Easy Creme Brulee : & Other Custard Desserts
At last, creme brulee has been demystified. Debbie Puente has taken the complexity out of making this delicious delicacy, and has compiled 70 irresistible recipes that include a wide variety of silken and sinfully rich desserts, as well as some unexpected savory recipes guaranteed to surprise and delight the palate.
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