Wednesday, February 9, 2011

Mini Crème Brulee–part 2

I have some research to do.  This first attempt at crème brulee wasn’t bad, but it could be better.  The taste was pretty close, but I’ve got some work to do on the texture. 

As many commented in the reviews of the recipe I used, it didn’t set up well.  The recipe calls for baking at 275 degrees for 45 minutes or until a knife inserted comes out clean.  I baked mine at 275 for 60 minutes then turned it up to 325 for 20 more minutes.  The knife never was clean and they were jelly like when I took them out of the oven.  They did firm up more in the refrigerator, but not enough.IMG_4743
We also tried brown sugar for caramelizing and some super fine crème brulee sugar.  The super fine sugar caramelized much more evenly than the brown sugar.

So…definitely edible, but needs some tweeking. Surely, I’ll do a follow up crème brulee post sometime.  I of course would love any tips or tricks that any of you might have?!

1 comment:

  1. Yummmm, they look delicious, Megan! I've had the same thing happen to me--running creme. I think I've figured out it probably has to do with how crowded the baking dish is. One time I'm made only a few and the ramekins had a good 3 inches between them and they came out great. Another time I crammed more in, baked them forever and still ended up with soup. The oven temp seems low too. I bake at 325 and pour boiling water around them before putting into the oven. Hope you can learn from my failures:)