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I haven't made this person's recipe, but I have made Creme Brulee a number of times at a restaraunt. Some observations; 1. Seems light on the eggs. If I were making this would probably add ...
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. Th...
I haven't made this person's recipe, but I have made Creme Brulee a number of times at a restaraunt. Some observations; 1. Seems light on the eggs. If I were making this would probably add ...
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. Th...
I followed the advice of the other makers and used 4 eggs yolks. However, I double the recipe (using 8 egg yolks). I used one Calphalon metal 13x9 tray and one Pyrex glass cassarole. The rame...
This was awesome. My boyfriend is a MAJOR cooking snob and he was SO down on me when I said I was going to make creme brulee. He basically laughed in my face and said "impossible". Whit this ...
This turned out just awful. I even tried making it a second time - same results. Wouldn't set. I even baked it 1 hr and 10 minutes, and it still wouldn't set.
On my first trial the custard didn't set all the way. The times were followed exactly. The sugar topping was also inconsistent. On the second try, I added another yolk (4 total) and decreased ...
I have been making this recipe for about 2 years, and LOVE it - I also use 4 egg yolks and a little more vanilla, and it turns out perfectly every time. I have never had to strain the mixture a...
Hey! This is a tasty recipe. I have been taking pastry classes and I discoved something. Chef's recomend NOT to use brown sugar on top because of the moisture content and it affects overall a...