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"Deconstructed" Creme brulee

What do you guys think of this image and idea of seperating a classic dish like that?

 
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  1. I like it. Interesting concept, and way to go jumping about the popular idea of "deconstruction". My only issues would be...
    Thinking about what creme brulee is and why it's a classic: The contrast between the warm burnt sugar taste and crunch to the cool smooth custard. Has it been lost, or is it still there with the spun sugar?
    Does it even make sense deconstructing something that really has only 2 components? Do you go further and remove the vanilla from the custard and reinvent it as a vanilla foam? HAHA...look at what I just came up with!
    I'm just pondering out loud - as I initially said, I do like the concept.

    1. I just looked on your blog and now I have to ask, "What kind of hack cook are you anyways, leaving out the vanilla???"
      And now I think for this dish to really work as a "deconstructed" item, you'd need to take it apart even more. Do something creative with the egg yolks with or without the sugar, do something simple with the heavy cream, and add an element of "brulee" somewhere in there. Deconstructing a dish into 2 parts doesn't do it for me.

      1. I want to know how it tastes -- I think what you made looks good, especially if as chef dude suggested, the spun sugar helps it retain the crunchy next to creamy nature of creme brulee. I think you might call your creation a take on creme brulee, but if I'm understanding your picture right, I disagree that it's "deconstructed" because you've actually still layered the creme and the brulee, have you not?

        1. I like creme brulee because of the way it tastes together. Deconstructing it makes it too much work to eat and you don't get the right proportions in each bite. While spun sugar is pretty, I don't want to deal with it when eating. A dish like that is often more about appearance than taste.

          1. Egg-zactly how would you go about deconstructing a creme brulee? A bowl of custard, a pile of sugar and a match? Or would an egg, a pitcher of cream, a shot glass with a bit of vanilla, some sugar, and some more sugar and a match be a better deonstruction?

            1 Reply
            1. re: Caroline1

              Yea wow awesome feedback. I just wanted to take a classic dish and approach it from a different angle. In tasting this dish, the creme is accentuated more than a traditional creme brulee. It was like little explosions of sugar laced in with the creme. I did forget the vanilla beans and I am glad you caught me on that.