Re: flan vs. creme brulee definitions

[ Follow Ups ]a> ] [ The Bakers Dozen ]

Posted by Gumbo YaYa on January 31, 1999 at 22:44:30:

In Reply to: Re: flan vs. creme brulee definitions posted by Leslie on January 31, 1999 at 21:48:41:


I think you are a little hung up on literal formulas for these desserts. The apple flan is a version of what Gerard is describing as baked in a pie shell though it is not always made with pastry cream.
We made such a dessrt for a Chaine d Rotissuers (sp?) dinner that I worked in 1986.Couers a la Creme isthe correct term for thedessert I described although, again, it is not always formed in the shape of a heart.
Go to ANY Cuban, Mexican, Columbian, Brazilian etc. restaurant and Flan is basically creme caramel sometimes made with condensed milk or even dulce de leche. Here in America, we are a melting pot of cultures and our popular
dishes and recipes reflect this. Yes, i do agree that chefs SOMETIMES call Creme Brulee Creme Catalan. However, Gary Danko of the Ritz in San Fran.calls it what it is-creme brulee. Diners, I believe, are more sophisticated and in the know thatn a
lot of chefs give them credit for. Bad marketing as far as I'm concerned. Contempt for and assumed superiority to your customer (upon whom you rely for a living) or others in your field is never "with it".


Follow Ups:





[ The Bakers Dozen ]

Escoffier On Line and WebFoodPros.com, All Rights Reserved