Skills and Treats

Yesterday I made creme brulée to use the quart of heavy cream I rashly bought, and them of course needed to make meringues to use the egg whites. this could go on and on!

The meringues were not a success - I read on the internet to use less sugar for a dry meringue (and I always use meringue suisse, more control and volume and I have the copper bowl), and there wasn't enough sugar to maintain structure, Tasted sort of ok though.(the four pretty ones are for company, the others in random pots)

What I did enjoy was exercising my skills - the custard, the caramel, the um, meringue...