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Creme Brulee II

Creme Brulee II

Just like everyone has already mentioned, I added more egg yolks (5 total) and I baked for about 37 minutes at 300F. I didn't use a towel to line my pan either, which I believe was probably for preventing the ramekins leaving those circular marks on the pan. I just lined my pan with aluminium foil before putting the ramekins in and pour water into it. No marks were left in my pan and they really came out perfectly. I have tried torching both white sugar and brown sugar as well. The brown sugar was burnt and blackened very quickly and I ended up having to scrape them all off before I could eat it. So I would recommend using white sugar. The one in the picture had white sugar.

Date Posted: Nov. 2, 2008

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