Comments on: Orange-Cinnamon Crème Brûlée

By: Susie

Susie — Sun, 22 Feb 2009 12:43:35 +0000

Ok – update.

The creme brulee was delicious. I put in caradamom pods instead of cinnamom because the rest of the dinner was Indian (I’m learning).

The broiler worked OK – the custardy part got softer than I would have wanted, I think the torch would do a better job and the fun factor would be higher.

It was really really good otherwise! Thanks – Susie

By: Tim

Tim — Sat, 21 Feb 2009 01:27:57 +0000

Hi Susie: So glad you liked the cake.
Yes, you can broil. Greenspan suggests filling a shallow roasting pan with ice cubes and putting the ramekins on the ice. Put them under the broiler and watch constantly. I haven’t tried this method, so if you do- let me know! Good luck!

By: Susie

Susie — Fri, 20 Feb 2009 23:11:19 +0000

P.S. Love the site. Made your favorite cake for my 12 year olds birthday and everyone RAVED.

By: Susie

Susie — Fri, 20 Feb 2009 23:10:18 +0000

If you don’t have a torch can you use the broiler? Also, you never do the whole “water bath” baking process? I want to make these for dessert tomorrow. They look yummy.

By: Tamanna

Tamanna — Sat, 07 Feb 2009 00:40:32 +0000

mmmmm i love creme brule also and this is a wonderful recipe.

By: karin

karin — Sat, 24 Jan 2009 05:12:23 +0000

“I want to go to there.” you can make ten of these for your treat day on my birthday, if you like. in addition to a 4 layer birthday cake, of course. I’ll give you a ride that day…maybe.

By: Y

Wed, 21 Jan 2009 23:40:30 +0000

I too find it fascinating to watch the sugar melt and form that caramelly layer. Once I even felt compelled to poke my finger at it while it was still hot. Bad mistake, of course.

By: Bryan

Bryan — Wed, 14 Jan 2009 19:21:44 +0000

This stuff was crazy delicious! I think you should make a crème fraîche crème brûlée and chastise commenters who don’t use the proper accents.

By: Hillary

Hillary — Wed, 14 Jan 2009 18:39:26 +0000

Oh my!! Best pictures of creme brulee ever. I used to make creme brulee at college all the time. Love the stuff!

By: The Duo Dishes

The Duo Dishes — Wed, 14 Jan 2009 01:09:29 +0000

Oh yummmmy yum yum. We need a mini torch stat!

By: Roxane

Roxane — Wed, 14 Jan 2009 00:49:38 +0000

Flashdance! Hilarious!!

By: Tim

Tim — Tue, 13 Jan 2009 15:55:08 +0000

Maggie- I got mine at Sur La Table and it seems to work great. (It is also available on their website) That being said, there are cheaper well-reviewed ones on Amazon, at least one of which looks like exactly the same torch. Most of these don’t come with butane, so be sure to order that too. Happy torching!

By: maggie

maggie — Tue, 13 Jan 2009 14:25:23 +0000

How gorgeous. I often feel like I cannot survive without a kitchen torch, too. Do you recommend a certain model or source for one?

By: Tim

Tim — Tue, 13 Jan 2009 12:58:22 +0000

Pam- Welcome! and Thanks!

Karin’s Mom- Thanks, you’ll be the first one to get a copy of any future cookbooks. !!!

By: Karin's Mom

Karin's Mom — Tue, 13 Jan 2009 08:02:19 +0000

I like the writing on the creme brule. Too me, most of the tv cooks are very inane, boring, and overly cheerful. These people get paid a “lottie” and could do better. Even cookbooks lack sparkle and pzazzzz. I think it is time for you to write your own cookbook.

By: Pam

Pam — Tue, 13 Jan 2009 04:32:39 +0000

I am new to the wonderful world of food/cooking blogs, and I just had to tell you that yours is my favorite! Amazing recipes and photography! I can’t wait to make this creme brulee!