Cooking: Creme Brulee

Finally got round to playing with my birthday pressie, BLOWTORCH. I'm not a pyromaniac. I used the recipe by George Calombaris on the Masterchef website. Except I accidentally  cooked them at 170 degrees for 3/4 of the cooking time instead of 120 or whatever the temperature was supposed to be, luckily the eggs didn't separate.

Found that raw sugar made the best crust but you do need quite a bit of sugar to make a decent crust. Not too hard to make and pretty cheap, under $1 a serve.

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. 

Cooking: Creme Brulee

I was watching masterchef masterclass last night with a tummy full of lamb. The last dish they taught was creme brulee. I've never made this before and I don't think I've ever tasted it either (not a proper one anyways). Decided to make half portions right after watching it.

Masterchef Creme Brulee recipe

Encountered a few problems. They did not set particularly well because the egg yolks I used were TINY. I baked them for about 40 mins. Also I don't have a blow torch meaning I had to use the grill which is a perfectlygood substitute except that my creme brulee only went about 1-2 cm up the ramekin leaving about 5cm between the grill and the actual creme brulee. Turned out very very yummy.

Maybe I should make a pavlova with all that egg white leftover.