Blog Number 6: Creme brulee and German potato pancakes

Creme brulee is a desert that dates back to at least the late 17th century. It has been recorded under a variety of names including burnt cream, as well as Trinity and Cambridge cream, in acknowledgement of two schools that branded their coat of arms upon the dish. The dish is a custard, with a caramelized sugar contrast on top. The sugar is hardened by tempering, or applying heat generally in the form of a butane torch. Learn this and more here.
Our result seemed promising, but I feel like using a butane torch would have been a much more efficient method of caramelizing the sugar rather than a broiler. I do understand however, the hazard of giving butane torches to High School students.


 Check out Alton Brown's recipe.

A Kartoffelpuffer is simply another word for a German potato pancake. The potato is the staple in most German, as well as neighboring cuisine. They rely on starch and meat, often with or including beer.

Oktoberfest is a beer festival in Germany that lasts roughly half a month. Although traditional German and Bavarian cuisine is available, the reality is that it is a beer festival and everyone is there for the beer.
 Our result was not bad. It looked a little too eerily similar to a McDonalds hash brown, and had a little too much onion for my taste. I was however starving, and it made for a nourishing and semi-palatable mid-day snack.

Doesnt look to bad.
Check out the recipe.