About 7+ years ago, my husband got me a really cool kitchen torch & custard cups, so I could make my own creme bruleé. Unfortunately, I've never put it all to good use, and he never lets me hear the end of it.
So, after a recent weekend trip to Paso Robles' best restaurant (Panolivo), and a decadent taste of Chef Beatrice's PUMPKIN CREME BRULEE, I'm on a mission. Albeit a maiden voyage, even for a cook/baker, such as myself, but what the heck? Who doesn't have 3.5 hours to spare on a heavenly, fire-roasted indulgence such as this? Wish me luck!
Posts
No comments:
Post a Comment