Here's a photo of our Creme Brulee from this season: I like Creme Brulee a lot, but have never grown "Full Moon". The Creme Brulee does work well at the front of the border of our south-facing garden bed. It gets well over six hours of sun a day. It has been blooming many weeks now and still going strong in Zone 6. It seems to be fairly drought-tolerant. Wondering about growing a Geranium and a Coreopsis together? What is the sun level like in your "Rozanne" geranium bed, and is the soil moist? The reason I'm wondering is...I've heard Coreopsis can develop crown rot if it's in soil that's too moist, so am just wondering about combining the Coreopsis and the Geranium in the same bed... We have "Jolly Bee" geranium, and Geranium cantabrigiense "Biokovo", but they are growing in a different bed from the Coreopsis, and they get shade in the afternoon. I actually had to transplant these geraniums because they were getting a little fried in the south-facing bed. They're in an east-facing bed now, that is more moist, and are doing very well. I've never grown "Rozanne" geranium...does anyone know if it's similar as far as what kind of conditions it likes or have thoughts about a geranium/coreopsis combo as far as sun & moisture levels? Would a Rudbeckia be a better choice?

Don't forgot to schedule a dentist appointment soon - its really sweet :) I never thought of turning it upside down on a platter - I guess since you've already done that, cooksnews, it comes out of the pan okay. I always serve bacon with it cause it is so sweet, it needs it in my opinion. You can use any kind of good, firm bread Shaun. And if you are going to ask if I cut the crusts off, I don't - maybe if the end is really, really hard I would cut that off, but otherwise I don't. I can get Challah here all the time in my supermarket too, but I use a French loaf also, doesn't matter.

Oh yum, I love the stuff and my office staff asks for it regularly, they say it's a cross between flan and french toast. I use homemade bread, usually Grandma's Farmhouse White, which is sweet, dense and eggy anyway, much like challah, I cut about an inch thick because I want egg all the way through. I use all sizes of eggs, because I use whatever I currently have and that the chickens are laying. Even now I don't have hens, I get my eggs from the Amish, and they can vary greatly. I leave out the Cointreau entirely, so I'm sure it would be OK with more, LOL, you can have the part that I leave out of mine! And, just to gild the lily, I always have a shaker of powdered sugar at the ready, although my girls really want "fried apples" to go with it. Just some peeled and sliced baking apples, preferably MacIntosh for us, sauteed in butter and sprinkled with brown sugar when they are nearly done. Hey, it's got fruit and eggs, it's healthy1 (grin) Annie

I've never made this recipe but it comes from melindalee.com who has a great "food" talk radio show and her other recipes I've made are great!! PUMPKIN CREME BRULEE 6 svgs of 1/2 cup each 1 1/4 cups, whipping cream 1/2 vanilla bean, split lengthwise 5 large egg yolks 6 Tbsp. sugar 1 tsp. freshly grated nutmeg 1/2 Cup, canned, solid pack pumpkin 2 Tbsp. Grand Marnier liquer 1/4 C. golden brown (light brown) sugar, packed 1/2 tsp. cinnamon 350 degree oven In a heavy-bottom saucepan, bring the cream to a boil, then remove pan from heat. Scrape the pulp (seeds) from the vanilla bean into the hot cream & then add the scraped pod pieces as well. Allow to steep for 20 min. or so then remove and discard the vanilla pod pieces. In a mixing bowl, whisk the egg yolks with the 6 Tbsp. of sugar & the nutmeg to blend. Add the solid packed pumpkin and the Grand Marnier, whisk until smooth. Gradually whisk in the cream mixture. Divide the custard among 6, 1/2 cup ramekins or custard cups. Arrange ramekins in a baking pan large enough to hold them, then add enough hot water to the baking pan to come halfway up the sides of the ramekins. Bake about 20 minutes or until the sides of the the custards are set, but the centers still move slightly when dishes are gently shaken. Remove custards from the water bath and cool for 2 hours, then refrigerate for at least 1 hr. May be prepared 1 day ahead to this point. Preheat the broiler (or prepare propane torch, if using). Sift the brown sugar with the cinnamon into a small bowl. Sprinkle this mixture evenly over the tops of the chilled custards. Broil 8 inches from the heating element until sugar begins to melt, watching carefully to prevent burning, about 30 seconds. OR ignite the torch (med. flame) back and forth or in a circular motion across sugared custards to blister and melt the sugar. Serve immediately. I printed this out 5 years ago but I bet she'll put it up on her website for Thxgiving.