Tuesday, October 7, 2008

What's better: Creme caramel or creme brulee?

Had a terrific creme caramel at Olivar, the Spanish-French with a bit of Italian restaurant I'm reviewing this week. It's not as egg-y as a creme brulee, which I also love. It seems creamier, and I'm a sucker for caramel. (The madeleine was also filled with caramel!)

Heck, panna cotta and flan are faves, too. I'm not sure I've ever had a pudding I didn't like.

Still, the creamy, dreamy stuff comes in second to cake, my top sweet treat.

Let's take a pudding poll: Which do you prefer? Creme brulee? Flan? Creme caramel? Or a good, old-fashioned tapioca?


Webby said...

creme brulee - because of the crust. that's the best part. i love holly hope's creme brulee. yum! lots of fresh vanilla.

UrbanaTips said...

I 2nd that...creme brulee with the crusty burnt sugar on top. Yummy with a cup of fabulous coffee.