	Escoffier.com	WebFoodPros.com	ChefJobsNetwork.com
	Culinary Web Resources, Culinary Education and Scholarship Info and Culinary Career Center

Escoffier.com :: WebFoodpros.com :: The Old WFP :: The Old Bakers Dozen :: Forum Postings

The Old WebFoodPros.com
Great content but no current postings.

WebFoodPros.com
Active Discussion boards

The Great Hall	The Bakers Dozen	Caterers Corner	Wanabe a Chef Forum
Cooking for You	Culinary Educators	Bits 'n Bites Foodserice Software	Food Styling
<a href="http://media.fastclick.net/w/click.here?sid=10025&m=1&pageid=1" target="_blank"><img width=468 height=60 src="http://media.fastclick.net/w/get.media?sid=10025&m=1&d=s&v=1.0c&pageid=1" border=0></a>

Re: flan vs. creme brulee definitions

[ Follow Ups ]a> ] [ The Bakers Dozen ]

Posted by Gerard on January 31, 1999 at 03:55:43:

In Reply to: flan vs. creme brulee definitions posted by Abby Robinson on January 30, 1999 at 21:11:59:

Not sure about creme de creme but the other 3 are all egg custards.
Flan is cooked in a pan like custard, poured out to cool and baked.
Its very popular in France but rarely made here.

Follow Ups:

Re: flan vs. creme brulee definitions Cherie Faulds 17:36:54 2/03/99 (4)
- Re: flan vs. creme brulee definitions Gerard 19:23:38 2/03/99 (3)
  - Re: flan vs. creme brulee definitions michelle 15:00:32 2/08/99 (2)
    - Re: flan vs. creme brulee definitions Gerard 17:46:53 2/08/99 (0)
    - Re: Shall we debate the definition of "pudding" now? hans 16:17:43 2/08/99 (0)

WebFoodPros.com is part of the Escoffier On Line family of Websites:

Thanks for visiting and please bookmark us!

[ The Bakers Dozen ]