Sabores

Crème brulée, what I like to call the French version of a nice homemade flan.

Straight from Gaul now known as Le France this creamy custard is just as that oven

dessert I like to bake in baño de agua María. With eggs, evaporated milk and thick condensada,

the result of the two is a gentle custard meant to be

enjoyed slowly;

like a nice scotch taken neat as to aprovechar each note of that cane specially fermented.

With that all to familiar taste of amargenta azucar quemada, I cannot help but go in for more.

It's a nice thing for my senses to appreciate the sabor of so many thoughts.

Like the time that sugar got a little too burnt but glazed the flan just the same, the one that I find to still hold as my favorite.

Or the little personal ones I bought at the bodega in a little tin cup where the top was the best part of lightly soft custard

with a brown color like that of the sugary syrup at the bottom.

My crème brulées more delicate in texture have the same fun to spoon off the top revealing a lightly golden custard

where the almibar also dances waiting for the first piece.

Yes these two are mere twins simply served with different styles.

My flan in a triangular slice for each where the le crème bulée çe plus personal

classically set in a small white bowl molded those papita ruffles for décor.

Pero igual, ambos me encantan.

Crème Brulée–Google Images

Flan–Tumblr Image

-B.