This was my first time making creme brulee, and it turned out great! Couple things I did. I heated the cream/sugar/salt over a double boiler until hot, but not boiling. I tempered the eggs as stated in the recipe before adding them to the cream mixture. Once I added the egg mixture, I heated again until hot, but not boiling - then strained into a bowl with a pour spout. I used the water bath as suggested, but did not cover them with the foil. I baked for about 45 minutes, as my ramekins were not the short, wide ones - but the narrower, taller ones (I got 5 out of this recipe). I cooled them for about 10 minutes before refrigerating them. I also brought them to room temp (about 40 minutes) before carmelizing the top. I used the broiler, but I think I will invest in a kitchen torch for the next time, as it made the mixture too hot, and I didn't have time to cool them again before serving. The taste was WONDERFUL!
Was this review helpful?
49 users found this review helpful
This was my first time making creme brulee, and it turned out great! Couple things I did. I...