Creme Brulee II
I'm glad I read a good number of member comments before starting this and it turned out great! Here's what I did (which repeats what many others have said):
- 4 egg yolks, not 3
- used whipping cream instead of heavy cream, the consistency of the custard (more below) came out pretty much like high end restaurants
- baked for 45min
- used a metal baking pan (I actually don't know if this really makes a difference, but apparently it did for one person who used both a metal and glass baking pan at the same time)
Like I said, the consistency came out great and after chilling, I actually thought it seemed too firm. BUT, once you caramelize the top and apply heat to it, it's perfect.
Don't put too much sugar on top (1 tblspoon is too much) and don't caramelize it for TOO long. It shouldn't be too hard that you can't break it and flake it easily with a spoon, but should still be crispy. Also, I think fruit on top helps a lot.
The best part is that it really impresses the ladies!
8 users found this review helpful
Mar. 13, 2008