This is me – playing catch-up. Unfortunately, I had to debate about whether or not to bother. But in all fairness, if I’m going to participate in French Fridays with Dorie, shouldn’t I post the not-so-great as well as the wonderful??
This should have been a pretty easy task. I’ve made creme brulee before with quite good success, I might add. So I thought – easy enough! Not so much. Well, the easy part, yes. The success….
As usual, I took Dorie Greenspan’s recipe at face value. Hers suggests a dollop of raspberry jam in the bottom of each ramekin. I happen to have some home-made jam left from this summer’s canning – so I thought that it sounded like a fabulous idea.
Things didn’t really get better from here. I’d always used white sugar for the sugar crust, so decided to do a test. Side-by-side test of the brown vs. white sugar.
And the winner is….
At the end of the
experiment day, it was really a toss-up. The white sugar actually worked better (and I kept trying, since I had 6 cremes), but the custard really never set correctly. It was too soft in the middle, so there was no satisfying cracking of the sugar, into soft but firm creme. And the raspberry jam ended up making it a bit syrupy in the bottom. Realistically, it’s likely my fail. I don’t know if it was the 200 degrees (seems low), the 80+ minutes or what, but if not an epic fail, well, not exactly a success either.
That said, I’m sure that many of my fellow FFWD crew had great success with this recipe. You can check out theirs here.