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Submitted on
May 29, 2013
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Canon EOS 600D
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May 18, 2013, 4:37:25 PM
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Mocha Creme Brulee by cakecrumbs Mocha Creme Brulee by cakecrumbs
Having fun with one of my most favourite dessert on the planet: crème brûlée. With this one I twisted the classic recipe for the ultimate choclate and coffee custard hit. I adorned them with raspberries and served them with some almond biscotti I baked and some rasperry swirled ice cream. 


More photos and my recipe here: [link]

Crème madness: 
   

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:icondonutmonk:
donutmonk Featured By Owner Jun 8, 2013
Feed me the foods plz. ; A ;
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:iconcakecrumbs:
cakecrumbs Featured By Owner Jun 10, 2013
*feeds* :eager:
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:icondonutmonk:
donutmonk Featured By Owner Jul 16, 2013
*Praises all of the Deviantart deities for their kindness*
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:iconlilloulou:
lilloulou Featured By Owner May 30, 2013  Hobbyist General Artist
This looks really yummy~ So much that I think I'll go buy the ingredient I'm missing to make one :D I have some little questions for you thought:
1. Is it okay to use any type of cream?
2. If we don't have vanilla paste, would vanilla extract work? If so, about which quantity?
Reply
:iconcakecrumbs:
cakecrumbs Featured By Owner May 31, 2013
Any cream is fine as long as it doesn't have weird additives. I use what's called thickened cream (35% fat, usually has some stabilisers in it) here simply because it's cheap.

You can definitely sub vanilla extract (or use a vanilla pod if you want the strong flavour little seeds). As for quantity, it's not especially important, especially in this recipe where the custard has other flavours. The vanilla acts like salt does in that it helps bring out the other flavours, but it won't be an identifiable taste in this one. When using vanilla extract I honestly never measure: I usually just use the cap and pour in about a cap full (so maybe a teaspoon or so). If you don't like vanilla that much (I use it a bit on the heavy side), use a bit less.
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:iconaphid777:
aphid777 Featured By Owner May 30, 2013  Hobbyist Artisan Crafter
Excuse to get a torch!! :la:
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:iconcakecrumbs:
cakecrumbs Featured By Owner May 31, 2013
Yesss :la: When I first started baking I always used a grill for crème brûlées. But the day I got the torch was magical (once I worked out how to fill it!)
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:iconaphid777:
aphid777 Featured By Owner Jun 4, 2013  Hobbyist Artisan Crafter
That's a good idea.. I'll have to consider that alternative if I don't get a torch yet :D
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:iconcakecrumbs:
cakecrumbs Featured By Owner Jun 4, 2013
It works okay. It does tend to caramelise unevenly, and it will warm the custard, but it works at the very least!
Reply
:iconaphid777:
aphid777 Featured By Owner Jun 5, 2013  Hobbyist Artisan Crafter
I figured as much, but a possible alternative is better than nothing when one has no torch :XD:
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