Posted by Gerard on February 01, 1999 at 13:40:52:
In Reply to: Re: flan vs. creme brulee definitions posted by Leslie on January 31, 1999 at 21:48:41:
Leslie,
I don't know about trying to confuse their customers but so many pastry chefs follow each other around , making the same desserts.
I've never made tirasima or whatever its called and shy away from brule' for the same reason.
It might be caused by F&B's reading too many foodi mags.
When I go to England I can't wait to get fish and chips, when in Paris its a slice of flan for a stroll down the street, pity it won't sell here in Boston.
Regards, Gerard