It occurred to me that the wiggly, almost gelatinous (without actually having any gelatin) texture of creme brulé is very similar the texture of fat on animals. This got me thinking: what if it was actually delicately warmed fat with a fine crust layer on top?
I know what you're saying: "that's gross, it's not animal fat, duh, it's just cream and burned sugar, you're stupid, where the hell are you going with this?"
Well, imagine if unicorns existed. You'd think that such a magical creature would probably taste damn good, being so magical, that is. Well, we all know that the younger the animal, the more tender and pliant the meat is. With that said, I'd like you think about baby unicorns, and how magically delicious they would taste, too.
In conclusion: I believe that all creme brulé is fashioned from the fat of baby unicorns, because nothing that sweet and jiggly could come from anything else but the best!
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