Crème Brûlée II

Have tweaked my notes on crème brûlée.

They puffed up after 45 mins at 140ºC, were promptly rescued (as soon as I could get the foccaccia dough I was kneading off my hands!) and served with no ill effect. (Although not having a test serving, I had to dish them up with fingers crossed that they hadn’t curdled.)

Still a slightly stressful pudding. Recommend you prepare one or two more than required, so you can sample in advance. That could just be my greed talking.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s