Creme brulee is one of my favorite desserts, and I actually own a torch, so I knew I had to make this recipe. The recipe is found on page 393 of Baking with Dorie and also on our host Mari’s site here.
My memory may be failing me, but overall I felt like the recipe from the cookbook that came with the torch worked better for me. I’m scandalized by that thought, so here are some things that I did that might have affected my final results:
1. I used taller ramekins instead of the flatter oval dishes Dorie recommended. As a result, my custards took closer to 1 hour 20 minutes to bake instead of 40-50. Even after chilling for several days, the custard part seemed runny.
2. It took me a few tries to get the hang of the torch. On some of the custards, I might have heated them too much in the process of caramelizing the sugar.
3. I don’t know. I guess the main issue I had was the runny filling. It was also a little on the sweet side for my preference.
I have a video of the torch in action, perhaps I’ll post it later. For now, Phil and I are getting ready to fly out to Orlando for my brother’s wedding and some time at Disneyworld with my family.