It’s Christmas Eve, and if you celebrate Christmas, it’s a time for relaxing with family or friends…or last-minute panicking. I hope it’s the former for you. I’m a little last minute myself, only now writing a post for this week’s French Friday. I couldn’t pass up the opportunity to write about Crème Brûlée, though. My attempt wasn’t beautiful, but it was delicious.
Dorie’s version has a thin layer of jam at the bottom and is cooked at a low temperature. I’m not sure if the two things contributed to the problems many people had getting their brûlées to set, but after hearing on Twitter that this was a problem, I decided to cook mine at a higher temperature. This caused the jam to bubble up a bit, but my custards set well. The recipe calls for the oven to be set at 200° F, but I set it to 325° F and kept an eye on it. I left them in the refrigerator overnight, finishing them in the evening.
I don’t have a kitchen torch, so caramelized the brown sugar under the broiler, which worked well, though the crust was a little uneven. Next time, I’ll push the sugar through a strainer, so that it falls a little more evenly across the custard. I’m also not sure about resting the brûlées on a bed of ice – they were slipping and sliding under the broiler.
No matter, they tasted great.
Now, if you don’t mind, I’m off to join my partner for some more Modern Family and possibly even It’s a Wonderful Life. Have a great holiday.
You can find many other blogged descriptions of this week’s FFWD recipe here: Crème Brûlée