If I wanted to serve Brule on Sunday suppertime, should I make it on
Saturday or Sunday? Should it be served cold or room temperature? if I can
only find coarse, raw (brownish) sugar or regular white granulated, which
would be the best to use??
Thanks for any advice offered!!!

Kelly

Make it the day before, that way you will have time to make sure it
turns out like you want it. I serve it cold with a sliced piece of
fruit. Use white sugar, it works well. wait until right before you
serve it to brown the sugar.

Hope this helps.


On Sat, 18 Jun 2005 00:10:55 GMT, "CatLuvR" > wrote:

>If I wanted to serve Brule on Sunday suppertime, should I make it on
>Saturday or Sunday? Should it be served cold or room temperature? if I can
>only find coarse, raw (brownish) sugar or regular white granulated, which
>would be the best to use??
>Thanks for any advice offered!!!
>
>Kelly
>

That's exactly what I needed!
Thanks =]

"--Sugar--" > wrote in message
...
> Make it the day before, that way you will have time to make sure it
> turns out like you want it. I serve it cold with a sliced piece of
> fruit. Use white sugar, it works well. wait until right before you
> serve it to brown the sugar.
>
> Hope this helps.
>
>
> On Sat, 18 Jun 2005 00:10:55 GMT, "CatLuvR" > wrote:
>
>>If I wanted to serve Brule on Sunday suppertime, should I make it on
>>Saturday or Sunday? Should it be served cold or room temperature? if I can
>>only find coarse, raw (brownish) sugar or regular white granulated, which
>>would be the best to use??
>>Thanks for any advice offered!!!
>>
>>Kelly
>>
>