---
product_id: 3727217
title: "Creme Brulee Hardcover – January 21, 2009"
brand: "lou seibert pappasalison miksch"
price: "₨18344"
currency: LKR
in_stock: true
reviews_count: 13
url: https://www.desertcart.lk/products/3727217-creme-brulee-hardcover-january-21-2009
store_origin: LK
region: Sri Lanka
---

# Creme Brulee Hardcover – January 21, 2009

**Brand:** lou seibert pappasalison miksch
**Price:** ₨18344
**Availability:** ✅ In Stock

## Quick Answers

- **What is this?** Creme Brulee Hardcover – January 21, 2009 by lou seibert pappasalison miksch
- **How much does it cost?** ₨18344 with free shipping
- **Is it available?** Yes, in stock and ready to ship
- **Where can I buy it?** [www.desertcart.lk](https://www.desertcart.lk/products/3727217-creme-brulee-hardcover-january-21-2009)

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- lou seibert pappasalison miksch enthusiasts

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## Description

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## Images

![Creme Brulee Hardcover – January 21, 2009 - Image 1](https://m.media-amazon.com/images/I/41MkQfVxQIL.jpg)
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## Customer Reviews

### ⭐⭐⭐ 







  
  
    I added a few updates/ideas
  

*by S***E on Reviewed in the United States on January 21, 2015*

This is a nice, quick, and easy book to follow.  You can read about some of the history of this dessert, or like me, just skim over that part and get right to the recipes.  Once you learn the basic recipe, and see some of the variations, it's easy to come up with your own creation. I was a little confused on why some recipes had you cook the custard while others, even though very similar - did not. (I cook all of mine now.)  I also found that I had to bake mine quite a bit longer than suggested - about 20 minutes longer.  I don't remember if this was in the book or not, but when you are choosing what type of sugar to use to brulee with, try this:  take the vanilla bean (husk?) after the pulp is scraped out, and put it in a jar of sugar. I keep mine on the counter and shake it around anytime I go by.  It picks up the flavor quickly, but after a few days it smells heavenly.  I sprinkle that on top and hit it with the torch.  This is so very easy to make; the hardest part is how much sugar to use when you are ready to brulee it.  Too little and you lose the texture - too much and you end up with brittle.  For the standard size, I use no more than 2 teaspoons (eating teaspoons, not the "official" teaspoon) that are put on as evenly as possible.  You can use the back of the spoon to even it out.  Happy Eating!

### ⭐⭐⭐⭐⭐ 







  
  
    Creme Brulee is So Easy
  

*by R***. on Reviewed in the United States on October 19, 2012*

No one ever seems to have a clue how easy creme brulee is to make, and guests are always impressed.  If you want to go beyond the basics this is a great book to add to your library, along with 
  
Elegantly Easy Creme Brulee: & Other Custard Desserts







  
  
    .  I never liked the results I got caramelizing the sugar under a broiler (plus it takes longer and heats the custard underneath as a result), so I highly recommend this torch 
  
BonJour Creme Brulee Chef's Professional Culinary Torch with Fuel Gauge







  
  
    .  It seems reasonably priced and better made than even others made by the same company (BonJour).If you just want a good basic creme brulee recipe you can find that on the Net at cremebrulee.com.  If you want variations and to keep it interesting over time for your guests, I highly recommend these two books.

### ⭐⭐⭐⭐⭐ 







  
  
    Not just for Dessert!
  

*by C***E on Reviewed in the United States on July 4, 2021*

Didn't know there were so many possibilities. My favorite is the Lime Brûlée because you don't have to turn on the oven. Sometimes I add fresh basil!

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*Product available on Desertcart Sri Lanka*
*Store origin: LK*
*Last updated: 2026-02-08*