I've wanted to do a vanilla trial for some time now. I have three types of vanilla: pure vanilla from the grocery shelf, homemade vanilla from my niece, and Mexican vanilla from Mexico.
And what better way to trial them then in creme brulee?
That's right, this happened....we each got to eat 3 creme brulee's in one sitting!
First we tried them without the sugar glaze to get the full effect of the vanilla. It took some time, but we all came to the same conclusion - and the number one choice was a surprise....it was the pure vanilla from the grocery store shelf! But a VERY close second was the homemade vanilla from my niece. There was no question though that the Mexican vanilla was more bland. I think when I cook with it I will use more than the recipe calls for just to beef up it's flavor.
Once we made our decisions we added the sugar glaze...
All in all it was hard work....but hey, someone had to do it!
It would have been interesting to try fake vanilla as well, just to see how it holds up next to the real stuff! You'll have to try again in another 6-8 weeks when mine is stronger. :)
ReplyDeletelooks like you are torturing those poor guys!!!!!
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