Comments on: Mandarin Crème Brûlée Recipe

By: Sophie

Sophie — Sat, 28 Mar 2009 09:09:07 +0000

Wow, this dessert screams: Fabulous & delicious!!! MMMMMM…. I love it!! Thanks so much!!

By: White on Rice Couple

White on Rice Couple — Mon, 16 Mar 2009 16:43:06 +0000

Lori Lynn – Yeah, we haven’t ever used the fruit on the Keiffer lime, but the leaves are awesome. Ours got hit bad by leaf miner last year, to we have been protecting all the citrus this year. Congrats on the yuzu blooming. The nursery where we bought ours said it is hard to get them to start blooming, but once they do you are always good. Ours has 8 blossoms! We’re so excited. Honey mandarins will be a bit different than the fremonts, but they are still tasty. Happy growing!

Samantha – For the TUM!

Thanks for stopping by and visiting, everyone! Todd.

By: Samantha Harrigan

Samantha Harrigan — Mon, 16 Mar 2009 16:09:15 +0000

Wow…all I have to say is YUM.

By: Lori Lynn

Lori Lynn — Sun, 15 Mar 2009 23:47:54 +0000

I love hearing about your citrus trees. I planted my first ones last October. The Mexican lime has been producing constantly (made and posted a lime tart aka key lime pie on March 1). I also planted a Keiffer Lime for Thai cooking, my oh my that fruit is so sour, made my teeth furry, but I have a constant supply of lime leaves. Then the yuzu and citrus salad trees are just blooming now, can’t wait for my fruit! Oh, one of the arms of the citrus salad is a honey mandarin, wonder if that is any different, I have to go look it up, thanks for the lesson.
LL

By: White on Rice Couple

White on Rice Couple — Sat, 14 Mar 2009 07:20:34 +0000

Passionate Eater – Double thank you very much. We’re honored by your compliments and the award. Love the top 10 photos on your post, too.

Desiree – Go for it! Creme brulees are fairly easy once you learn a few tricks. And the rewards are mighty tasty!

heartkorean – Time to organize the kitchen? Always know where your torch is!

Nhu – Thank you! If you google it, there should be somewhere that someone has posted it. It was one of our favorite episodes. Not just because of Vietnam, but because it was so personal for Bourdain. You know they will have to show it again and again. Keep those eyes peeled!

Jude – Those are candied rinds. From the tangerines, although you could use maybe lime or something else to contrast. We thought it topped it well. Glad you liked it too.

Thanks again everyone for stopping by and saying “Hi.” Todd.

By: Jude

Jude — Sat, 14 Mar 2009 05:29:10 +0000

Is that a candied rind? Looks like the perfect topping for this dessert.

By: Nhu

Nhu — Fri, 13 Mar 2009 20:35:15 +0000

great pix, mandarin/tangerine tree and drool-worthy-looking cre`me brule’e Todd! I missed the Bordain episode grrr (too bad the Travel Travel doesn’t let you watch previous episodes). Heard it was really good from the No Reservations FB fan site. He visited the Gastronomy Blog’s (Cathy and Vernon) lunch lady. I miss Vietnam a great deal too Can’t wait for the VN video series!

By: heartkorean

heartkorean — Fri, 13 Mar 2009 16:38:04 +0000

wondering where my mini blow-torch went now!

By: desiree@lookiloos

desiree@lookiloos — Fri, 13 Mar 2009 15:21:38 +0000

I love creme brulee, but haven’t been brave enough to try to make it. Think I might give it a go! Thanks

By: Passionate Eater

Passionate Eater — Fri, 13 Mar 2009 09:52:45 +0000

Quite an innovative creme brulee! I love the fruit twists in creme brulees (like passionfruit and other potent fruits), so this looks especially delicious. Also, I just gave you an award, so please pick it up!