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Message: <blockquote data-quote="DCUKMod" data-source="post: 2112025" data-attributes="member: 345386">Maglil, which Creme Brulee recipe do you use?  There seems to be several around.In keeping with the thread title, this evening we had a lovely piece of roast leg of pork.  The crackling was stupendous.I have a couple of litres of yoghurt brewing, which I'll strain in the morning to make it Greek style.  I have more whey in the fridge than I can shake a stick at.  Aside from using it as a starter for my yoghurts, and the odd batch of scones for MrB, I'm at a bit of a loss for uses.Tomorrow, I will be making a new batch of clotted cream, which MrB declares wayyyy better than shop bought.  I must admit it is jolly nice.</blockquote>

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