The mother of all essential desserts

[Thropplenoggin]

What is the favourite dessert of choice of Forum gourmandes and gourmands?

Mine is easy.

Crème brûlée

The dessert that just won't die on French bistro menus, along with the dreaded mousse au chocolat.

Really, French food has been resting on its laurels for so long that in order to get an interesting feed, one either has to visit the provinces or pay astronomical prices.

[Nick Armstrong]

The dessert that just won't die on French bistro menus, along with the dreaded mousse au chocolat.

Really, French food has been resting on its laurels for so long that in order to get an interesting feed, one either has to visit the provinces or pay astronomical prices.

Agreed, the tired examples often found in bistros are a joke.

I nonetheless adore a proper one, unctuous eggy cream replete with vanilla and a thin crisp & crunchy top....

[amateur51]

Agreed, the tired examples often found in bistros are a joke.

I nonetheless adore a proper one, unctuous eggy cream replete with vanilla and a thin crisp & crunchy top....

and perhaps a gustatory surprise in the nether regions of the ramekin? I've been known to slide in some stem ginger in syrup (not too much mind), a friend has inserted some poached and quite tart pink rhubarb to great effect

[Nick Armstrong]

and perhaps a gustatory surprise in the nether regions of the ramekin? I've been known to slide in some stem ginger in syrup (not too much mind), a friend has inserted some poached and quite tart pink rhubarb to great effect

Not on my watch! Not keen on pink, syrupy, tarty things in my CB I just like the straight vanilla cream - burnt caramel combo

[teamsaint]

I am trying really hard to feel sympathetic for poor old 'noggin, battling heroically for Britain in all those expensive substandard french eateries.
No, really, I am. keep up the good work, Mr T !!

As for CB, never mind sticking random fruits in it, Mrs TS had one served recently with no crunchy topping. WT* is that all about?

[Thropplenoggin]

I am trying really hard to feel sympathetic for poor old 'noggin, battling heroically for Britain in all those expensive substandard french eateries.
No, really, I am. keep up the good work, Mr T !!

At last! Someone feels my pain!

[Nick Armstrong]

battling heroically for Britain in all those expensive substandard french eateries.

Best CBs I've ever had have been in England

As for CB, never mind sticking random fruits in it, Mrs TS had one served recently with no crunchy topping. WT* is that all about?

That's all about a small bowl of custard...

Reminds me of the time I was served Eggs Benedict in quite a posh eatery... and they'd forgotten to put the eggs on...

As for CB, never mind sticking random fruits in it

Not just fruits...

Look who's after a smack in the mouth: http://www.jamieoliver.com/recipes/o...r-creme-brulee

[teamsaint]

Oliver..what a chump. Tells us that lavender is good with fish or tagines, and then sticks is in a CB. That doesn't really sell it to me.

Talking of selling, I see you have been to the Magasin D'Emoticons, Mr Caliban. And you seem to have picked up a BOGOF on Facepalm. Think I might pick some up myself, if the offer hasn't "expired". (one for that other thread I think".)

[amateur51]

Not on my watch! Not keen on pink, syrupy, tarty things in my CB I just like the straight vanilla cream - burnt caramel combo

All the more for me & my more discerning pals then

Or I could leave the gubbins out of yours, of course

For a small consideration

[Keraulophone]

[QUOTE=Caliban;225993]Best CBs I've ever had have been in England

...and the best Mousse au Chocolat I've ever had was in London, just a few yards along from The Ivy. (Could have been by a French chef though.)

[greenilex]

I am searchin' for poudingue for ze 'ungry monse of Mai..