Crème Brûlée

By Culinate staff

January 16, 2009

Simple and rich, the silken custard and caramelized crisp topping of crème brûlée have made it a beloved and classic dessert. Most of the recipes in Crème Brûlée, by Lou Seibert Pappas, call for just four ingredients plus flavorings.

Naturally, the book focuses on classic, fruity, nutty, boozy, and chocolaty sweet treats. But there’s also an entire chapter on savory baked custards, including puddings made with cheese, vegetables, rice, and fish.

Winners will be announce here once selected and confirmed.

You still have a chance to win; check out the most recent Cookbook Friday drawing.

Want to learn more about recipe queues and other member-page features on Culinate? Check out one of our staff pages, or the member FAQ page for more information.

*Entry closed at noon (PST) on Friday, January 16, 2008. Winners will be then be drawn from all valid entries. Eligible winners must have U.S. mailing and addresses and reside in the U.S and will be announced once confirmed. Please note that all standard Culinate contest rules apply to this drawing.