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Creme Brulee

Reviewed: Dec. 27, 2011
This is a decent creme brulee recipe, but I have 3 suggestions that I feel makes a huge difference. 1- When I have made creme brulee in the past, I have added my hot milk to my whipped egg yolk/sugar mixture slowly. After that I add that mixture directly into my ramekins. I don't believe you need to add it back to your double boiler for the 3 mins suggested. 2- I always place my ramekins in a deep baking pan in about a half inch water. When I tried this recipe, I did some each way (with and without the water bath), and the ones in the water were lighter and fluffier. It definitely is worth the extra step. 3- Brown sugar melts differently than white on top. I noted the brown sugar actually burned before the white, which didn't give the desired hardened sugar affect and also affected taste. I have always used just white granulated sugar, and I think this works better. Excellent creme brulee. Enjoy!
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