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!
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.
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!
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.
“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.
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.
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!
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
this is my first time visiting your blog and I have to tell you, I think it’s beautiful! wonderful pictures, creative recipes, and I really can’t wait to make this particular recipe. Thank you for being a great inspiration to fellow food bloggers like myself
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Pam says:
January 12th, 2009 at 10:32 pm
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!
Karin's Mom says:
January 13th, 2009 at 2:02 am
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.
Tim says:
January 13th, 2009 at 6:58 am
Pam- Welcome! and Thanks!
Karin’s Mom- Thanks, you’ll be the first one to get a copy of any future cookbooks. !!!
maggie says:
January 13th, 2009 at 8:25 am
How gorgeous. I often feel like I cannot survive without a kitchen torch, too. Do you recommend a certain model or source for one?
Tim says:
January 13th, 2009 at 9:55 am
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!
Roxane says:
January 13th, 2009 at 6:49 pm
Flashdance! Hilarious!!
The Duo Dishes says:
January 13th, 2009 at 7:09 pm
Oh yummmmy yum yum. We need a mini torch stat!
Hillary says:
January 14th, 2009 at 12:39 pm
Oh my!! Best pictures of creme brulee ever. I used to make creme brulee at college all the time. Love the stuff!
Bryan says:
January 14th, 2009 at 1:21 pm
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.
Y says:
January 21st, 2009 at 5:40 pm
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.
karin says:
January 23rd, 2009 at 11:12 pm
“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.
Tamanna says:
February 6th, 2009 at 6:40 pm
mmmmm i love creme brule also and this is a wonderful recipe.
Susie says:
February 20th, 2009 at 5:10 pm
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.
Susie says:
February 20th, 2009 at 5:11 pm
P.S. Love the site. Made your favorite cake for my 12 year olds birthday and everyone RAVED.
Tim says:
February 20th, 2009 at 7:27 pm
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!
Susie says:
February 22nd, 2009 at 6:43 am
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
Sarah G says:
February 1st, 2014 at 1:14 pm
this is my first time visiting your blog and I have to tell you, I think it’s beautiful! wonderful pictures, creative recipes, and I really can’t wait to make this particular recipe. Thank you for being a great inspiration to fellow food bloggers like myself