I bought a Food Network Magazine a year ago that featured a recipe for crème brûlée. I love crème brûlée. I’ve only had it a couple times at restaurants, but it made an impression. I know it’s a 6-ounce heart attack, but I love it.
Because of the recipe, I bought ramekins. Then they sat in a drawer for a year.
Charlie’s parents were coming to visit, so I decided to just do it. This was the height of my full fat dairy phase, so it fit right in.
I used this recipe from Aida Mollenkamp.
It turned out… well, the taste was good. But the magazine said if you didn’t have a torch you could caramelize the sugar under the broiler in the oven.
The sugar blackened in some areas and didn’t do anything in other areas. If I made it again without a torch I would probably forego the caramelizing and just have the custard. I know this is brûlée heresy, but the taste was good without it. It just didn’t have that fabulous hard caramelized topping. The real solution, though, is just to buy a torch.
Have you tried your hand at making crème brûlée at home?