SERIOUSLY THOSE THINGS TERRIFY ME THEY HAD THEM TOO AND AUGH.
I had to get over my own custard issue when I found out that creme brulee is basically a cooked-then-baked-then-chilled-then-FRICKEN-BLOWTORCH'D custard—and that making ice cream from scratch without a special freezer involves starting with a custard base.
Which is part of why I love creme brulee so much: the crunchy burnt sugar on top gives me an excuse to chew without looking incredibly strange because, hey, this lady's chewing CUSTARD.
And it helps that if I know it's on the menu, I can ask for a tiny spoon. Itsy bitsy bites seem to help me not go *HRK* on it.
((that said, I detest warm custards. They must be chilled! They must! How the heck are people I know eating brulees when they're STILL HOT?))
*FLEES FROM SCORPION LOLLIPOP*
I had to get over my own custard issue when I found out that creme brulee is basically a cooked-then-baked-then-chilled-then-FRICKEN-BLOWTORCH'D custard—and that making ice cream from scratch without a special freezer involves starting with a custard base.
Which is part of why I love creme brulee so much: the crunchy burnt sugar on top gives me an excuse to chew without looking incredibly strange because, hey, this lady's chewing CUSTARD.
And it helps that if I know it's on the menu, I can ask for a tiny spoon. Itsy bitsy bites seem to help me not go *HRK* on it.
((that said, I detest warm custards. They must be chilled! They must! How the heck are people I know eating brulees when they're STILL HOT?))