Comments on: Cardamom Meyer Lemon Créme Brûlée Bubbles

By: Shayna

Shayna — Mon, 12 May 2008 21:16:35 +0000

This is by far the coolest thing I have ever seen! I will be experimenting with these VERY soon! I wanna figure out a way to sprinkle edible gold, or maybe in the spring sugared edible flowers on top of the custard inside!

By: Jenny

Jenny — Mon, 31 Dec 2007 03:28:50 +0000

Awesome, absolutely amazing…how long after making these do they last before serving?

By: Caroline Côté

Caroline Côté — Mon, 10 Sep 2007 22:03:31 +0000

I’m in awe! Never seen anything like this before ; Bravo!

By: Habeas Brulee » Blog Archive » Recipe Index

Habeas Brulee » Blog Archive » Recipe Index — Fri, 23 Feb 2007 12:47:47 +0000

[...] [...]

By: Bron

Bron — Thu, 18 Jan 2007 04:01:44 +0000

Wow, you are my hero!
It’s like the most beautiful edible ornament ever!

By: Anonymous

Anonymous — Mon, 08 Jan 2007 16:46:54 +0000

Cardamom Meyer Lemon Créme Brûlée Bubbles…

This is just amazing. Blown bubbles of sugar filled with custard….

By: Ales

Ales — Wed, 03 Jan 2007 12:50:00 +0000

bubbles of caramelized sugar?!? genius is the word…

By: Danielle

Danielle — Tue, 02 Jan 2007 17:51:19 +0000

Thanks, everyone! These were so much fun to make, and I’m glad you’re enjoying the tale.

Cindy, I’d love to hear what your glassblower friends think of these. I’m actually planning on taking my first glassblowing class in the near future, and I’m really excited about it.

Rob, there’s a whole forum on Alinea over on eGullet. You may be able to find the answer there, though I don’t know it offhand. The cardamom/meyer lemon really worked well together (Dave was skeptical about the meyer lemons, but convinced in the end).

By: ilingc

ilingc — Tue, 02 Jan 2007 07:04:01 +0000

OMG that looks awesome!

By: Habeas Brulee » Blog Archive » Roundup: Sugar High Friday #26: Sugar Art

Tue, 02 Jan 2007 04:32:23 +0000

[...] [...]