Dear Sun Spots: Are there any restaurants in Lewiston-Auburn that serve creme brulée for dessert? If not, how about Portland area? My family and I love it. Thanks a lot for your great column. – Cee Cee, Lewiston.

Answer: Try Rolandeau’s, 775 Washington St., Auburn, (207) 784-2110. They are open for lunch Monday to Friday from 11 a.m. to 2:30 p.m., and open Monday to Saturday for dinner from 5 p.m.

You might also want to try The Black Watch, 82 Court St., Auburn, (207) 777-7443. They are open Monday to Friday from 11 a.m. to 2 p.m. for lunch, and 5 to 9 p.m. for dinner Monday to Sunday. Manager Jamie Pelletier kindly provided the following recipe that you and your family might enjoy trying:

Creme brulée. Ingredients: 18 egg yolks, 1½ cups sugar, 2 quarts heavy cream, 2 teaspoons vanilla. Method: Whisk egg yolks in mixing bowl with vanilla until blended and set aside. Bring heavy cream and sugar to a soft boil on stove and remove from heat. Temper in approximately 2 cups of heated cream into the egg yolks before adding the yolks to the cream. Pour into oven-safe cups and place in a water bath in oven at 350 degrees for 1 to 1½ hours until firm. Cool in refrigerator. To serve: Sprinkle with granulated sugar and put under broiler until sugar caramelizes and then serve.

In addition, you might like to try the following low-fat version from www.gourmetsleuth.com. They also had a variety of other creme brulée recipes, which you and your family might like to try:

Lower-fat creme brulée. Ingredients: 1½ cups Egg Beaters or other fat-free egg product, 2/3 cup granulated sugar, 1¾ cups 2 percent milk (don’t use skim), 1½ tablespoons instant coffee or espresso powder, 2 tablespoons flavored liquor such as Triple Sec, Kahlua, etc. (optional), ¾ package of unflavored gelatin. Method: Start the kettle boiling on the stove and preheat the oven to 300 degrees Fahrenheit. In a medium-size metal bowl, combine Egg Beaters and sugar, whisk until well blended, add instant coffee and flavorings, then whisk again strenuously until slightly thickened and smooth. Combine a little of the milk and all the gelatin in a small bowl and whisk in an animated fashion. Heat the remainder of the milk in a heavy saucepan over medium-high heat whisking gently. Once it begins to foam, mix in mixture. Whisk it like you mean it. Once the gelatin is dissolved, SLOWLY pour it into the egg mixture while (you guessed it) whisking like you’ve never whisked before – this keeps it from scrambling and getting grainy. Pour the final mixture into ramekins (stop whisking first) and place them in a baking dish. Fill the dish with boiling water until it reaches halfway up the sides of the ramekins and bake in the oven for about 35 to 45 minutes. Then chill in the refrigerator for several hours (three to four hours, or more). Garnish with sugar then apply blowtorch, or try using dark chocolate shavings, raspberries, sprigs of fresh mint etc. to garnish.

Dear Sun Spots: Thank you for all the help you’re giving in your column.

We need help in finding ski pajamas for men in tall, either Jockey or Towncraft.- L.G., Lewiston.

Answer: In addition to responses from readers, Sun Spots located Munsingwear knit ski pajamas for $24 online at www.jcpenney.com. They consist of a long-sleeve shirt, with rib-knit cuffs. Pants have elastic waist, fly front and rib-knit cuffs. Gray is cotton/polyester; navy is cotton. Washable. Imported.

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