Yummy! Thank you. Love edging it. But never made it (though my friend did once for a big party, and we each used these unusual. French thing a bit like a branding iron to caramelise /burn the top! Very exciting! Do you know what double cream is called in Germany, or indeed where you get it? Schönes Wochenende from your former home. 🥚 💛 🥚
So sorry, I meant to respond to that already! I actually started developing this recipe in Berlin and always used the regular Schlagsahne but tried to find the highest fat possible. I think 35%? It still comes out very nice. I think Dr Oetker does a tiny pot of double cream, so you could try that too, though it’s not as widely available as Schlagsahne. I always found the lack of high fat cream very frustrating! Let me know how you get on!
I was exactly the same! I didn’t get one before we left Berlin because I knew I wouldn’t be allowed to pack it in our shipment, so I bought one as soon as we arrived in California. It’s really fun to use! Reminds me of my art college days when I learned how to weld 😂
Yummy! Thank you. Love edging it. But never made it (though my friend did once for a big party, and we each used these unusual. French thing a bit like a branding iron to caramelise /burn the top! Very exciting! Do you know what double cream is called in Germany, or indeed where you get it? Schönes Wochenende from your former home. 🥚 💛 🥚
Schönes Wochenende! I’ve seen those branding irons, how cool. I think I’d be more terrified of those than the blowtorch! ❤️
Any hints on double cream in German and where to get it?
So sorry, I meant to respond to that already! I actually started developing this recipe in Berlin and always used the regular Schlagsahne but tried to find the highest fat possible. I think 35%? It still comes out very nice. I think Dr Oetker does a tiny pot of double cream, so you could try that too, though it’s not as widely available as Schlagsahne. I always found the lack of high fat cream very frustrating! Let me know how you get on!
Thank you. I’ll give it a try - or mix it with a load of mascarpone or something 🥚🥛🔥
Love EATING it, that should say!
I have recently been thinking I need a blowtorch! This post may have tipped the scales towards that new kitchen toy!
I was exactly the same! I didn’t get one before we left Berlin because I knew I wouldn’t be allowed to pack it in our shipment, so I bought one as soon as we arrived in California. It’s really fun to use! Reminds me of my art college days when I learned how to weld 😂
Never imagined a post for crème brûlée! BIB brings us beyond the beyond. Just yummm ♥️