Sunday, May 16, 2010

Cooking: Creme Brulee Part 2 mini

Decided to make creme brulee again, hoping for better results.
This time I couldn't be bothered measuring everything and just went with what I thought was 100ml of cream and 1/24 cup of sugar. Baked for 35 mins, and it was set, slightly overcooked I think. I think it was probably because I use metal moulds(egg tart) with very little filling so I should have reduced the time.
Still finding it very hard to create the sugar topping with the grill. Just doesn't harden properly, somebody HELP?
Tasted like the custard filling of egg tarts. I think using the egg tart mould made it taste even more like it. 

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