And, as you'll discover in my book, a few additional ingredients can transform this elegant dessert into an extraordinary culinary creation. The recipes in my book show you how to add a medley of aromatic spices, fruits, and citrus flavors, to create exciting and exotic variations on the basic theme. As well, four renowned chefs have each generously contributed their own unique recipe to the book. Once you discover how truly easy these recipes are to prepare, elaborate upon, and personalize, you may even be tempted to stake a claim of your own. When sugar melts, it turns to caramel which, when cool, becomes very brittle.
Eggs Always use grade A large eggs.
Pay close attention to the date on the carton, and store in the refrigerator. Chilled eggs are easier to separate because the yolks are firmer. In general, my recipes call for 8 yolks per 2 cups of cream. Unlike other baked desserts, custards are not all that fussy and are very forgiving. Madagascar Bourbon Pure Vanilla Extract, an exceptionally aromatic flavoring, is available at most food specialty shops.