review: jan/feb '01 vanilla bean creme brulee

[jjf]

i've halved this recipe a few nights ago and it turned out pretty well - although it took MUCH longer to cook than the recipe said (but it could have been my oven). i think it took about 1 hr. 20 min - and i should have left it in a few minutes longer.
when i tasted it i felt like every now and then there was hint too much of an eggy taste - but my husband loved it - ate all 2 the first night (besides my few bites) and the other one last night http://www.cookinglight.com/bbs/smile.gif
i would try it again - but it's not ready for company yet (i was doing a dry run for a small dinner party i'm having)
it was one of the EASIEST desserts i've ever made though - so quick. i need to practice one more time to make sure i know when it is done.
i made creme caramel from the complete cooking light cookbook late last night - we will be tasting it tonight - so i'll let you guys know how it turns out - another super easy recipe though.
jen

[Laura]

How was the topping? I can't imagine creme brulee without that hardened crust? That was my hesitancy with this recipe.

[bijoux22]

Thanks for trying these recipes out, I haven't made them yet, but both are on my list for favorite desserts.

Santa gave me a kitchen torch for Christmas which I will be breaking in this weekend with Creme Brulee L'Orange. Haven't made this yet either, and it is not very light but I think it will be perfect to serve for dessert with friends after our dinner out at a very "shi shi" french restaurant. (I'm having a mental block about how to type she-she, or is it chi chi ugh! Not really the point of this post, must be time to go to sleep)

[ElinorC]

I made the creme brulee today and we loved it. My DH said he liked it much better than the real rich kind! I'll have to practice the topping however since the first time I made it it got hard as a rock before I could get it on the custards. I made some more, however, and cooked it less and it turned out okay but didn't cover the entire top of the custard before it hardened. I'll make them again since they are so delicious.

[MPHenderson]

I made the vanilla bean creme brulee last night and also had trouble with the brown sugar topping. I ended up with mess that I didn't even try to put on the top of the custard. I think there might be a problem in that the power levels in microwaves often vary greatly.

However, the custard is absolutely delish! I did use a vanilla bean which I think would really make a difference...and I use organic milk which I think has a decidedly better taste than non-organic.

Re: cooking time...I did cook the custards for an hour. As recipe notes, I removed when "center barely moves when ramekin is touched." I inadvertently tipped a ramekin and found the custard to be very runny. However, after refrigerating for requisite four hours, custard was great consistency.

I'll try it again. It was easy and yummy. Maybe next time I'll try it with raspberry sauce...or just buy some Smucker's fat-free caramel sauce.

[lisas3575]

I tried this and it was an utter disaster. I had the same trouble with the topping... it went straight from the microwave down the drain. The custard was bland and too salty, it took much longer to cook than the recipe said, and after it cooled the top started to resemble a brain-- all wrinkly and gross looking. I won't be making this one again!