I tried this recipe because it was so different from the one I usually make. (From the book, Elegantly Easy Creme Brulee.) First of all, it lacks enough eggs to make it a rich creamy custard. There was hardly an egg flavor at all. And the stovetop step is not needed. The recipe I use takes the cold cream right from the icebox and mixes it with the sugar/egg mixture. I'll just stick to my tried and true recipe from the book. (2 cups cream, 1/3 cup sugar, 1 teas. vanilla, 8 egg yolks...and no pre-cooking before it goes into the oven.) Also, brown sugar is so hard to work with...I would only use white sugar for the topping. I'm sure you meant butane, not propane.
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I tried this recipe because it was so different from the one I usually make. (From the book,...