Why did NCL remove Creme Brulee from dessert menus?

[cruiseny4life]

11 hours ago, BirdTravels said:

Pretty pedestrian. It's a custard. And like the dinosaurs, its time has come to an end. Like fish fingers. 

 

NCL continues to evolve their menus for the contemporary cruiser. The millennials that make up the next generation of cruisers that will sustain the business into the future. The bowl of flan just doesn't fit the image of "fine dining" any longer

 

 

Le Bistro

Ocean Blue

Cagney's

Onda

Los Lobos 

 

And for a pedestrian answer...because I'm obviously not cultured enough to appreciate anything you just posted.

 

I'm a Millennial - what in the world of gastronomy are any of those dishes? I mean...I do know what photos two and three remind me of.

 

Give me a brownie sundae, some cheesecake, carrot cake, or mousse cake - I'll be happy. OHHHHH banana pudding!! Or coconut pie or banana pie. Now you've got my style! Mmmmmmmm...please take away all those fancy things you posted though.

Edited August 3, 2022 by cruiseny4life

[cruiseny4life]

8 hours ago, LGW59 said:

Did you ask while on board?

Seems to be a theme this week. 🙂

[Candy Apple 12]

12 hours ago, BirdTravels said:

Pretty pedestrian. It's a custard. And like the dinosaurs, its time has come to an end. Like fish fingers. 

 

NCL continues to evolve their menus for the contemporary cruiser. The millennials that make up the next generation of cruisers that will sustain the business into the future. The bowl of flan just doesn't fit the image of "fine dining" any longer

 

 

Le Bistro

Ocean Blue

Cagney's

Onda

Los Lobos 

The problem is that “pretty” desserts do not always equate to delicious desserts. 

[AndyCapn]

Imagine coming back to Cruise Critic after two years just to complain about the creme brulee.

[Homosassa]

17 hours ago, Candy Apple 12 said:

Yes, but panna cotta uses gelatin as a thickener and crème brûlée uses eggs, so technically panna cotta isn’t a custard dessert because custards are made with eggs. 
 

 

NO!!!!!

 

For those of us who learned the proper way to make panna cotta, we know that the only ingredients are heavy cream, egg whites, sugar, and vanilla.  

 

Properly prepared, the finished product is rich and creamy.

 

NCL cheapens the panna cotta by using so much gelatin that they should put it with the jello offerings.

[Candy Apple 12]

1 hour ago, Homosassa said:

NO!!!!!

 

For those of us who learned the proper way to make panna cotta, we know that the only ingredients are heavy cream, egg whites, sugar, and vanilla.  

 

Properly prepared, the finished product is rich and creamy.

 

NCL cheapens the panna cotta by using so much gelatin that they should put it with the jello offerings.

Wow! I learned something today. Thank you! I agree with your jello comment. That’s the reason for my original post of “Panna cotta ≠ crème brûlée”.  Maybe someday I’ll try an authentic panna cotta. I guess it’s time to start looking for a cruise to Italy!

[FlGoodShips]

Had Creme Brulee on the Joy in January 2022.

[Wedgie23]

Just off the Joy and my husband looked for creme brulee on every menu, even haven and it was never there. There didn't seem to be much variety in food let alone desserts, I don't know how much supply issues may have been a factor. 

[LGW59]

28 minutes ago, FlGoodShips said:

Had Creme Brulee on the Joy in January 2022.

Was it delish?

[ppcox]

22 hours ago, phoenix1181 said:

I agree 100%.  Creme Brulee is a favorite of mine and I'm a big reasberry fan but Rasberry Creme Brulee is just bad...

 

It’s odd isn’t it  as I completely agree love a good creme Brûlée and love raspberries but the Cagney’s one isn’t good. It should be a winner.

[rxlowry]

To go real old school, they used to make a honey creme brûlée with a chocolate ganache bottom in the main dining room.   It was so good.  

[Trimone]

On 8/3/2022 at 2:21 AM, BirdTravels said:

Pretty pedestrian. It's a custard. And like the dinosaurs, its time has come to an end. Like fish fingers. 

 

NCL continues to evolve their menus for the contemporary cruiser. The millennials that make up the next generation of cruisers that will sustain the business into the future. The bowl of flan just doesn't fit the image of "fine dining" any longer

 

 

Le Bistro

Ocean Blue

Cagney's

Onda

Los Lobos 

Do you think contemporary cruiser is going to look at NCL ? sorry the next generation will be banging on the door of excitable fresh brands, why would 25 year olds bother with NCL when they can have fun on Virgin, Carnaval, the food on all levels since Covid is dire, done one haven and one suite since September 2021 and staff are miserable.  

[FlGoodShips]

7 hours ago, time391 said:

It was a lack of Creme brulee actually 😛 

 

Food and Adventure are part of the cruising experience, so this stuff is fair game for critique, especially since I paid $7,500. 

 

Thanks, I know there are trolls everywhere, I try to ignore them and just get my answer.

 

 

That's weird, same ship just 6 months apart. The NCL Epic in May out of Barcelona didn't have Creme Brulee on the Haven or Le Bistro menu, I didn't check Cagneys that time around. I wouldn't be surprised if supply chain issues are affecting the menus. The US is full of meat, vegetables, and seafood, maybe I'll have better luck out of a US port.

Joy was sailing out of Miami when we had Creme B.

Now its sailing out of NYC. Different purveyors could be the issue.