Presentation:
Served in a deep ramekin on a dinner plate dusted with powered sugar and a variety of flavored syrups drizzled out. It also absolutely laden with fruit resting on the top of the crust. I thought for a moment that it was just a bowl of fruit until moved a few of them around.
Crust:
Medium thickness. Harder than many crusts. Slight hints of charring.
Custard:
Served cool in temperature. The density is very thick and reminiscent of a true custard. Similarly the taste is very much custard as its base. It is clearly prepared with Grand Marnier as it has a solid accent taste of orange. It is almost liquid in consistency as its custard heritage might suggest. However it is the same throughout the depth of the custard which is mandatory for a great crème brûlée.
Overall Impression:
This is my second crème brûlée that uses Grand Marnier to flavor its custard and I must say I think this is a better showing than the last one I tried (Delta Hotel, Sherbrooke, Quebec). The orange flavor is much stronger here, but not so much as to make it too sweet or unpleasant. There was a lack of vanilla taste which I found surprising, but not undesirable considering the other flavors being offered. The plethora of fruit on the top of the crust was very enjoyable. The crust really is the least memorable part of this dessert and some sort of flair there would have made this close to the top of the crème brûlées I've ever tried.
Rating:
4/5
No comments:
Post a Comment