Dessert Week

Crème Brûlée!

I have never made crème brûlée before, so I thought this was going to be really difficult. It really, really wasn’t!

Well, it *shouldn’t* have been really difficult, but again oven temps and timing are really throwing off my game.

Six ramekins ready for the custard. Fill the pan with water–about 4 cups of hot water will fill the pan to half way up the ramekins.
Make your custard…bring heavy cream and vanilla to just boiling. After cooling for about 15 minutes, pour slowly into egg and sugar mixture, whisking constantly to avoid turning yolks into scrambled egg.
Fill ramekins…I had some leftover liquid and a lot of foam. Maybe I whisked it too high?
Bake for required time, and when set, remove from bain-marie and allow to cool for 2 hours.
Directions said to take 1/2 cup of sugar and sprinkle on the 6 ramekins. That seemed like an excessive amount of sugar…I think I used 1/3 cup and while it seemed like a lot at the time, maybe it wasn’t? Put under the broiler for about 5-8 minutes.
EAT! The crust should be very crunchy.
Ideally, the creme brulee custard should be solid and hold its shape when you spoon it out. Unfortunately, mine was not fully set. Not sure if I should blame the oven or the recipe. I’ll have to consult other recipes and find out any differences between them.

I plan on trying this again sometime. I’ll have to experiment with cooking the custard longer or researching why custard might fail…