We’re here for your ears!
Just your usual go to dog for all things music happening in Sydney. I have extensive experience of 16 years of listening to the good, and bad and the ugly throughout my domestic life. Be it waiting to get fed whilst my hooman is in the shower, being stuck with the kids in the back on long car journeys whilst listening to some absolute tripe coming from radio, CD’s and the hoomans themselves or giving it a go myself when I have got myself stuck in the laundry.
I'm your Pedigree Pal from both sides of the track.
People say I sometimes get a bit misty eyed over some shows, but thats just my cataract.
Yours in theatre.
keeping deserts accountable
Creme Brulee, also known as "burnt cream", "crema catalana" or "Trinity Cream", first appeared in French cooking in 1691. This delectable dessert become immensely popular during the 1980s, as a result of the modern restaurant boom. Creme Brulee consists of a creamy, custard base with a top or "lid" of hard caramel. Traditional creme brulee is served at room temperature in individual ramakins. The custard is flavoured with fragrant vanilla beans, however many modern creme brulees can consist of less traditional flavour combinations. The crisp caramel topping may either be prepared separately and placed atop the custard before serving, or else formed on top with a flame or iron before serving.
In my opinion, the trick to an excellent creme brulee is a velvety, lusciously smooth custard base, topped with a crisp layer of caramel, which should crack when lightly tapped. If the caramel is too thick, the sweet burnt, burnt-sugar flavour of the caramel will be lost in the custard. If the topping is too thick, it can cause discomfort by sticking on the teeth or being too hard to bite.