http://leitesculinaria.com/11488/recipes-catalan-cinnamon-creme-brulee.html This James Beard Award-winning site from David Leite offers food writing, cookbook and Portuguese recipes, giveaways, more. Sat, 20 Mar 2010 16:03:00 -0500 http://wordpress.org/?v=2.9.2 hourly 1 http://leitesculinaria.com/11488/recipes-catalan-cinnamon-creme-brulee.html#comment-383 Testers' Choice Tue, 23 Jun 2009 14:37:08 +0000 http://leitesculinaria.com/wordpress/?p=11488#comment-383 [Izabel M. Geve] I make crème brulée frequently, and this recipe is quite similar to mine. The spices (cinnamon, nutmeg, and lemon zest) add a distinctive flavor. [Anonymous] My guests love crème brûlée and, as usual, asked for a second one. I will make this recipe again. [Izabel M. Geve] I make crème brulée frequently, and this recipe is quite similar to mine. The spices (cinnamon, nutmeg, and lemon zest) add a distinctive flavor.
[Anonymous] My guests love crème brûlée and, as usual, asked for a second one. I will make this recipe again.

]]> http://leitesculinaria.com/11488/recipes-catalan-cinnamon-creme-brulee.html#comment-382 Testers' Choice Tue, 23 Jun 2009 14:36:53 +0000 http://leitesculinaria.com/wordpress/?p=11488#comment-382 [TeAntae Turner] A lightly flavored brûlée that is very simple to make, with pleasing results. Not too sugary, which gives it a bit of a sophisticated air. My husband agreed that they're as good without the caramelized sugar on top as stated in the recipe's description. Sadly, I can't judge this for myself as he ate the last ones! [TeAntae Turner] A lightly flavored brûlée that is very simple to make, with pleasing results. Not too sugary, which gives it a bit of a sophisticated air. My husband agreed that they’re as good without the caramelized sugar on top as stated in the recipe’s description. Sadly, I can’t judge this for myself as he ate the last ones!

]]> http://leitesculinaria.com/11488/recipes-catalan-cinnamon-creme-brulee.html#comment-381 Testers' Choice Tue, 23 Jun 2009 14:36:34 +0000 http://leitesculinaria.com/wordpress/?p=11488#comment-381 [Elie Nassar] These are easy to make and—with the flavors of cinnamon and lemon zest—are a delicious twist on the regular vanilla crème brûlée. I'll make this again without hesitation, because it got raves from everyone at the table. Just keep in mind that they might need more than an hour to cook, not 40 minutes if you use warm (not hot) water. [Elie Nassar] These are easy to make and—with the flavors of cinnamon and lemon zest—are a delicious twist on the regular vanilla crème brûlée. I’ll make this again without hesitation, because it got raves from everyone at the table. Just keep in mind that they might need more than an hour to cook, not 40 minutes if you use warm (not hot) water.

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