Friday, December 21, 2012

Creme Brulee

I fretted about making these because I do not own the preferred baking dishes, nor do I own a torch,  but Dorie says I can go ahead and use ramekins so that's what I'll do.  And she says you can use the broiler, so here I go!
Getting ready

Ramekins on a silpat lined baking sheet, bowl for eggs and sugar and vanilla,
pan on the stove to heat the cream and milk.

This was incredibly easy to prepare.  And once it was in the oven, it was just a matter of waiting till the custards were set.  When at room temperature, they went into the refrigerator overnight.  Then I sprinkled them with sugar:  the one on the left had demerera sugar, the other two had brown sugar.  I don't own a torch so I filled a pan with ice, placed the ramekins on them, and put them under the broiler.  (Dorie is so clever!)  And here they are!

Out of the oven.

This one is mine!

Yummy!  And the brown sugar caramelized and hardened up perfectly.
These were delightful, no doubt about it.  We'll eat the other three tomorrow.

And now, I only have two recipes left and I will have baked through Dorie Greenspan's fabulous book, Baking from my Home to Yours.  Watch for Floating Islands and Parisian Apple Tartlets before the end of the year.

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