To say I was excited about this week's recipe is an understatement. Crème brûlée is one of my favourite desserts to order when we eat out and when done well, takes custard to a whole new level.
I have to say I was sceptical about the cooking method. I'm used to baked custards cooked at a higher temp in a water bath. I was also thrown by just how low the temperature was. 200F sounds low but when you convert it to celsius it's almost ridiculous!
Anyhoo, I baked my 4 little ramekins at just under 100 deg C but it took much, much longer than stated to set. After 60 minutes they were still liquid. I ended up giving them 1 hr 40 minutes and then left them in the switched off oven with the door open to cool down to room temperature.
The taste test ...
Sublime. This may be the best tasting baked custard I have ever had. The slow cooking seems to do amazing things for the texture. It was rich, lucsious and incredibly silky. Each serve looked really small but I couldn't have eaten a bigger one! We borrowed a blow torch to do the tops and it worked really well. I think we may end up buying one!
A big thank you to Mari of Mevrouw Cupcake for this week's choice. Now that I know how easy it is I will definitely be making these again, probably using some of the playing around ideas.
Next week - Caramel-Peanut-Topped Brownie Cake!