"Damaeus" > wrote in message
...
>I made creme brulee for the first time a few weeks ago. I had never had
> it before. I had only had creme caramel, which I did like. What
> surprised me about the creme brulee is that the creme part wasn't very
> sweet at all. There was a hint of sweetness, but not enough to really
> overcome the taste of plain old cream. As a result, I didn't really like
> the creme brulee even as much as a container of Snack Pack vanilla
> pudding. I assumed the caramelized sugar on top was going to be a
> sufficient sweetener for it overall. If it hadn't been for the sugar
> topping, I wouldn't have liked it at all.
>
> Now for the surprising part. I was embarrassed about having made
> something that wasn't so good, but I decided to share a couple with my
> friend's parents. She'd had creme brulee before and she told me that mine
> was excellent. Maybe I just don't like a "proper" creme brulee.
>
> So what about it? Is the creme part of a creme brulee supposed to be
> sweet? How sweet?
>
> I used Alton Brown's recipe here, which has 5/5 stars, so apparently
> people who have had creme brulee find his version just fine:
>
> http://www.foodnetwork.com/recipes/a...ipe/index.html
>
>
> On a side note, I'm thinking of trying something like a "creme cheese
> brulee", adding cream cheese to the cream. I think it would offset the
> "plain cream" flavor and give it an interesting twist.


I add a hint of copgnac when I make it. And it is not typically a very sweet
custard. The sugar is in the melted sugar crust.

Paul