Ingredient changes: 1 tsp vanilla, 4 Tbs white sugar in brulees, 2 Tbs white fine granulated sugar for carmelizing
I gave 4 stars based on CHEFPEON’s adjustments (for which I would give 5). It’s also rated on my second attempt. I tried the second time because reviews said how easy and delicious it was. My first time took forever, was disgusting and had to be thrown away. I hope you can learn from my mistakes.
1) I wasn’t sure what “almost boiling” was for the cream. I heated it till I could hear a tiny noise but couldn’t see bubbles. The cream curdled and the brulees were greasy clumpy messes. The second time after carefully watching the pot so it didn’t make a noise, all was well.
2) My mixer is powerful. The beaten egg yolk mixture became froth. Adding the curdled cream did not make it less frothy. It was impossible to skim off the foam because it was all foam. The second time I used a whisk instead of a beater, and rather than skimming off the top, I poured the mixture through a fine sieve into the ramekins, which seemed easier.
3) In my second attempt I baked the brulees on the 3rd shelf down, loosely covered with a sheet of foil because the first ones had burned.
4) For broiling, I moved the shelf up, checking it every 30 seconds as someone suggested. Served with fresh berries on top they were absolutely PERFECT. My guests raved over it. (I did too.)
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Ingredient changes: 1 tsp vanilla, 4 Tbs white sugar in brulees, 2 Tbs white fine granulated...