Lemon Pots de Creme with Swiss Meringue Brulee

One of several styles of meringues, a Swiss meringue is also known as a warm or cooked meringue. The sugar and egg whites are beaten over hot water to dissolve the sugar completely and to increase the height of the egg foam. It is a sturdy meringue that is commonly used in icings and decorations. Here, a dollop is placed atop each pot de creme, then lightly browned with a handheld culinary torch.
Customer Reviews for Lemon Pots de Creme with Swiss Meringue Brulee
This product has not yet been reviewed. Click here to continue to the product details page.