I'm currently taking a baking course at George Brown. This is what we made this morning. You will see the creme caramel has no bubbles (meaning it's baked just right) and is very smooth. I always prefer creme caramel's wobbly lightness to creme brulee... I found the latter too heavy. The Bavarian Cream is almost like pudding... you can make this last-minute. Both desserts are great for entertaining.
2 comments:
They look yummyyy! Congrats! Can't wait to see more of these pics!
Tres decadent!! Looks absolutely delicious. Nice photos too.
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