Creme Brulee and German Potato pancakes

With this post I want to finish the French desserts and begin with German cuisine, that's also the reason, why this blog has such an unusually name. So, let's start with a very famous French dessert: creme brulee.

The history of this dish is partly in the dark. It is not sure, how actually invented this dessert, but the Trinity College in Cambridge claimed, to be the originator (more about history). But what actually is creme brulee? Creme brulee is French for burned cream and describes pretty good the dish. the definition is a custard with a sugar crust/glaze.
 I did such a creme brulee (recipe) and it tastes pretty good, but you want to make sure to use ceramic bowls, otherwise the heat wont spread out constantly over the surface and you’re result will look like the ones I did in a muffin form. Furthermore you want to make sure, when you mix the hot cream with the eggs, that you do that carefully and add only little amounts of the hot cream to the eggs under constant whisking to avoid scrambled eggs. This procedure is called tempering and very important for a good result of this recipe.

 my creme brulee in a muffin form

So, let’s start with the German cuisine, famous for their meat, sausages, cabbage and potatoes. My first recipe is a variation from the German “Kartoffelpuffer” (potato pancake), shallow fried cakes of grated potatoes, that are usually mixed with eggs and grated onions, and in my opinion an improvement. The original “Kartoffelpuffer” comes probably from Poland, where they are part of the favorite dish placki wegierskie (potatoe pancake and gulash). However in Germany they are typically served with mashed apples. Very often they are served during the “Oktoberfest”, a big festival, initial celebrated of the marriage of Ludwig of Bayern and princess Therese of Sachsen-Hildburghausen (more), together with other typical German and especially Bavarian food, e.g sausage salad, Radisalat, meat loaf, Allgäu cheese spaetzle, dumpling and apple strudel. 
But back to our recipe. If you do everything right you should get some flat brown cakes with a crust, which look like them in the picture.

sources:

http://allrecipes.com/recipe/german-potato-pancakes/detail.aspx