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Elegantly Easy Creme Brulee : & Other Custard Desserts Hardcover – January 15, 1998


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Elegantly Easy Creme Brulee : & Other Custard Desserts + Chicago Metallic 6 Piece Creme Brulee Set + BonJour Brushed Aluminum Chef's Torch with Fuel Gauge
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Product Details

  • Hardcover: 96 pages
  • Publisher: Renaissance Books; First Edition edition (January 15, 1998)
  • Language: English
  • ISBN-10: 1580630081
  • ISBN-13: 978-1580630085
  • Product Dimensions: 0.5 x 6 x 7.8 inches
  • Shipping Weight: 6.4 ounces (View shipping rates and policies)
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (36 customer reviews)
  • Amazon Best Sellers Rank: #353,876 in Books (See Top 100 in Books)

Editorial Reviews

About the Author

Debbie Puente is a Southern California-based food writer. She is editor and publisher of the online international newsletter, Foodstuff, and a contributing editor to other newsletters, newspapers, and magazines. Currently, Debbie is the Food Community Moderator for Prodigy Internet. When not writing, she works as a sales associate at a Williams-Sonoma cooking-supply store, and also is a regular guest on the cable show The Amateur Gourmet, with Jill Freedman Gorelick. Debbie is married and the mother of three boys.

Customer Reviews

4.6 out of 5 stars
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See all 36 customer reviews
There was a small tear on the book jacket.
Cecile
The dessert recipes very easy to understand; directions are clear and unambiguous.
FreefFreefieFreefinatorFreeforAllFreeferoni
I highly recommend this book for even the most novice cook.
Cathey0000@aol.com

Most Helpful Customer Reviews

44 of 45 people found the following review helpful By FreefFreefieFreefinatorFreeforAllFreeferoni on February 7, 2002
Format: Hardcover
This book de-mystifies how to create these beautiful, elegant, and palate-pleasing desserts, which are easier to make than most people think.
The dessert recipes very easy to understand; directions are clear and unambiguous. There are plenty of things that can go wrong when making creme brulee, but Puente's recipes are simple enough for most anyone to make, and elegant enough to impress the elitist snob at your dinner party. The pictures are spectacular enough to make your mouth water at the site(nothing I hate more than a cookbook without pictures!)
From classic creme brulee to (my new favorite) Bananas Foster creme brulee, this book has a creme brulee recipe for any occasion.
My only gripe (and thus, deduction of one star) is the size. It's a very dainty book - for a dainty dessert - but is very small and hardbound which is impractical in the kitchen.
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33 of 34 people found the following review helpful By M. J. Smith VINE VOICE on April 23, 2002
Format: Hardcover
I must admit to being a custard fan - custard and junket custard were among my earliest successes so think 7 or 8 years old. This cookbook greatly expands my custard-based repertoire, especially since dessert cookbooks rarely enter my collection. This collection of recipes includes detailed instructions to the extent that a novice cook could easily begin here. It also provides alternatives. For example, it provides two distinct ways to make "classic" creme brulee. This is followed by 5 pages of variations: Dutch Apple, Bananas Foster, Amaretto Peach, White Russian, Mississippi Mud ...
Similarly, a base recipe for Milk Chocolate Caramel Creme Brulee is followed with variations such as Butterscoth Caramel or Orange Carmel. There are beautiful photos of versions such as Lavender Flower Creme Brulee and Goat Cheese Creme Brulee with Papay Sauce. Want a variation on bread pudding? try Croissant Pudding with Whiskey Sauce. Like your food hot? try Ginger Chile Creme Brulee.
In short, this small volume has everything you would expect and a fair number of real surprises ... and, more surprising, the suprises work!
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25 of 25 people found the following review helpful By A Customer on August 25, 1999
Format: Hardcover
The most popular dessert in New Orleans (after bread pudding) is creme brulee custard. I have to admit that I had absolutely no idea what was in it or how it was made until I saw the author of this book on the Howie Mandel Show. After viewing the show, I found the book and the little butane torch at Williams-Sonoma, and the same evening, I made my first batch. I was amazed at how easy it was. There is one flaw in the book however and that is that Ms. Puente doesn't adjust cooking times for deeper set ramekins. Where she said my custard should be set in "40 to 50 minutes" actually took more like 60 to 70 minutes, perhaps even longer. For this, I deduct a point in my rating of this book. Other than that, everything else was perfect, including her opinion that using plain old white sugar makes a good topping.
Tom Simmons Sr., New Orleans
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19 of 19 people found the following review helpful By A Customer on August 15, 1999
Format: Hardcover
I'm not sure which is more beautiful: The recipes, the full color pictures, or the married mother of three boys who is the author of Elegantly Easy Creme Brulee and other Custard Desserts. Debbie Puente has put together 70 of her favorite recipes of creme brulee variations that are not just for dessert.

Recipes include: Eggless Creme Caramel; Roasted Red Bell Pepper Creme Brulee; Roasted Sweet Garlic Creme Brulee; Ginger Chili Creme Brulee; Sweet Corn Creme Brulee; Stacked Banana Creme Brulee Tostada with Cajeta; White Chocolate-Macadamia Nut Creme Brulee; Chocolate Mint Creme Brulee and Classic Creme Brulee. Some non-creme brulee recipes include: Rice Pudding Arroz Duce Style; Apple Brandy Custard Sauce; Croissant Pudding with Whiskey Sauce; Graham Craker Chocolate Cups and Easy Chocolate Bowls.

I have only two problems with this book. The first is that it has broken my cardinal rule by having a few of the recipes require turning of the page to get to the final parts and there are just not enough recipes. The recipes are easy to follow and have all ingredients readily available at most food stores. The book contains several pages of tips and techniques as well as pages of basic information to get even the novice cook to be able to make these wonderful creations. The mouthwatering photographs by Brian Leatart and Rob Outwater enhance this small book to where I think I gained 5 pounds just looking through it.
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19 of 19 people found the following review helpful By A Customer on October 28, 1999
Format: Hardcover
Saw Debbie Puente on Howie Mandel Show and Martin Short Show, I'd bought the book but hadn't tried the recipes. After seeing how easy it looked, I tried to make creme brulee myself. I not only succeeded, I got rave reviews. For a non-cook, this is amazing. The trite expression is true, "If I can do it, anyone can." (And even the fat-free variety tastes fantastic.)
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15 of 16 people found the following review helpful By Disney Fav on June 1, 2007
Format: Hardcover
I love creme brulee, but I was a bit dissapointed with this book. I was also disspointed by the author, Mrs. Debbie Puente, since I love her other book, Elegantly Easy Liquor Desserts.

First of all, the book is very small in size, making it very unpractical. The layout of the book is difficult as well, being that there are only two chapters; The Basics and the Recipes.

In the Basics Mrs. Puente goes over cooking methods for creme brulee, ingredients, equipment and techniques. This is all listed in the table of contents, which is more like an index.

In the Recipes chapter, Mrs. Puente starts with two traditional creme brulee recipes, one for baked, and one for stirred.

There is then six fruit recipes, which are just variations of her classic creme brulee recipe. She then has twelve liquor variations, but I hardly count them as seperate recipes either, since again, it's just added different type of liquors to the classic recipes. All of the different variations are listed seperatly in the table of contents, making it even more like an index.

The book goes on like that, with apparently no logic to the order of the recipes, making it quite confusing for finding a specific one. Each recipe is listed seperatly in the table of contents, along with any additional recipes needed, i.e. crusts and sauces.

Some recipes included are; Lavedar Creme Brulee, Eggnog Creme Brulee, and Lemon Custard Creme Brulee.

There are also some savory recipes, including Sweet Corn Creme Brulee and Garlic Creme Brulee. There is also a recipe for Ginger Chile Creme Brulee, which is mixed in with the savory recipes, although Mrs. Puente's description of it is sweet, it only makes it more confusing to find it mixed in with the savory recipes.
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