This is a good recipe. But....you really shouldn't use brown sugar on top. Powdered sugar or white sugar is best (I put my white sugar in a food processor and blitz for 30 secs). It makes a thinner and tastier crust on top. Also a tip for the water bath, if you have a tea pot, heat your water in that and pour from there. Less sloshing and chances of spilling into the ramekins. If no kettle/tea pot, pour the hot water into a heat resistant pitcher and slowly pour. Another tip to remember is about the eggs. Generally, no more than 3 egg yolks per pint of cream. Any more than that and it starts to turn pasty. Just my two cents!
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This is a good recipe. But....you really shouldn't use brown sugar on top. Powdered sugar or...