This week's French Friday with Dorie sees us making a French classic - creme brulee. Although I am an avid eater of creme brulee, I have never made it myself before, primarily because I don't have the equipment to make the sugar crust.
On this occasion, I simply put my brulee under the broiler. The sugar crust was not as crunchy or evenly melted as if I'd used a torch, but it was good. My ramekins are obviously larger than Dorie's, so my poor brulee looked a bit lost in its enormous ramekin:
but it tasted good!
To see what the other Doristas thought, visit the LYL section of the French Fridays with Dorie website.
Looks good to me! My custard is in the fridge, waiting to be broiled for tonight's dessert.
ReplyDeleteTricia gave me the complete set of creme brulee items
ReplyDeleteand It scared me silly to use the torch. I'm glad this
recipe came up because it is so easy. I have made it a
few times since trying the Dorie recipe, but I must say the recipe that came with the set was just a bit more tasty. All in all, it is really simple dish to make. We loved
it.
Next time two portions in it, then it looks full and you have more to eat (lol). We loved it to.
ReplyDeleteTaste is what matters!
ReplyDeleteMine were a bit lost too - but I do love the broiler trick for caramelizing the sugar.
Ciao ! It must have been wonderful !! Buon Natale !
ReplyDeleteHappy to hear that your first attempt at creme brulee was a success. It's an old favorite of mine and since it can be made in advance, works really well for company. Especially, I've noticed, for men, who simply LOVE to get their hands on that torch!
ReplyDeleteGlad you enjoyed it! It didn't quite get made in my house this week, but I hope to get to it after Christmas. Happy Holidays!
ReplyDeleteTaste is what matters at the end of the day! Have a great holiday.
ReplyDeleteEnormous but delicious! I'll have to try the broiler method at some point. Happy holidays!
ReplyDeleteI'm glad you love the result. Once you get the proper tools, I'm sure you'll like it even more!
ReplyDeleteThey look delicious! I had a difficult time with the brown sugar - I think it works best with white sugar. Happy Holidays! May they be filled with good cheer for you and your family!
ReplyDeleteI had a time with the brown sugar as well - I think it was too moist and so it clumped in places and when I torched it it burned, so the second one I used raw sugar and that worked much better. I thought this tasted so delicious as well. So glad you also enjoyed it!
ReplyDeleteMelted sugar always scares me whether under the broiler, stove top or with a torch. But as you said who doesn't love creme brulee. Looks delicious. Glad you enjoyed it. Happy Holidays!
ReplyDeleteLOL! Well at least you enjoyed it! I was going to make a hard caramel for the tops of mine but passed on it at the last minute. I'm thinking Santa should put a blowtorch in my stocking.... *wink*
ReplyDeleteI am with you - I was an avid eater (and I hated to share.....) but this is the first time we actually attempted the dish at home. Like having an ice cream machine on hand, I was afraid I would regret being able to make it so easily. No regrets here, thanks to Dorie. Happy Holidays !
ReplyDeleteI've never made it either, and I'm a bit afraid of the broiler. Glad to hear that yours turned out so well!
ReplyDelete