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| |  | Computers & Internet | Home » » » Elegantly Easy Creme Brulee: & Other Custard Desserts | | | | | | | Description: | | 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.
| | | Product Details: | | | Author:
| Debbie Puente | | Hardcover:
| 96 pages | | Publisher:
| Renaissance Books | | Publication Date:
| January 15, 1998 | | Package Length:
| 7.2 inches | | Package Width:
| 5.8 inches | | Package Height:
| 0.5 inches | | Package Weight:
| 0.55 pounds | | Average Customer Rating:
|  based on 23 reviews |
| | | | Customer Reviews: | |
Average Customer Review:
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 Lovely BookSep 24, 2009
This book is such a lovely little book. If you were going on a trip and wanted to make something from this book, no problem. Tuck it into a little sleeve somewhere and you're on your way. The format of this book is wonderful, the recipes are wonderfully simple and elegant, you will not be dissapointed. There are hardly any pictures, but the similar desserts (i.e. Custard, Brulee) come out almost all the same way so you can be as creative as you want.
Great book. Enjoy.
great bookNov 23, 2008
books good and easy to read and understand. there aren't as many pictures as i would've liked, but it's still pretty good
 okay but no prize winnersSep 05, 2008
This book has just average recipes. No tips or instructions that I can't easily get on line for free. Cooks Illustrated has much better instructions on how to make to die for creme brulee.
6 of 6 found the following review helpful:
I Really Want to Like This Book Better, But I Can'tJun 01, 2007
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.
2 of 2 found the following review helpful:
If you like Creme Brulee!Jul 25, 2006
One of my all time favorites for dessert, after a fine dining experience. I have enjoyed Creme Brulee, Flan, custards of all description all over the dining world, and this little gem of a book has captured ALL of the varieties known to the culinary world. I can hardly wait to get my eggs, creams and such together to start experimenting with the many techniques and ingredients that are suggested in this little book. Congratulations Debbie on a masterpiece!
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