Crème Brûlée and My Mini Springform Pan!Posted: December 23, 2012
What I Changed:
- Made sure to bring the eggs to room temperature to try and minimize curdling
- Poured the mixture through a fine strainer to ensure a smooth texture
- Increased the baking time by a lot because I split the mixture into two bowls instead of four. One bowl had a lot more than the other–the smaller one I baked for about 40 minutes, the bigger one I baked for about 90 minutes.
- I broiled one and I tried to use my dad’s torch (he brought it from work haha) on the other…I’m not sure which one I like better…the torched one is above and the broiler one is below.
- I used confectioner’s sugar for the top!
You can still see the sugar!
What I Liked:
- SO smooth and creamy 🙂
- REALLY easy to make
- Great to make ahead of time (but torch on the spot because otherwise the sugar melts into the custard and it’s not as crispy!)
- Perfect amount of sugar/sweetness
- I can’t imagine that there’s anything to dislike about this dessert! I’m not a big custard person myself but even I liked it!
What I Would Change:
- Use the torch instead of the broiler because the torch gives more control, but use a thicker layer of sugar to minimize burning and create a more solid crust…I want to find a way to make this crust really pretty! I don’t like the way it looks right now…
- Make sure to pat down any condensation on top of the crème brûlée before torching, it’s supposed to help the browning or something…but I forgot to do it haha
- On a completely unrelated note, I BOUGHT A MINI SPRINGFORM PAN TODAY AND I AM SOOOO EXCITED. I’ve wanted a mini one for so long! Now I can make layer cakes and cheesecakes on a smaller scale!