Tuesdays With Dorie: Creme Brulee
food September 30th, 2008
I promise that brevity will not be the norm. However, I’m in the process of starting a tough new job, and over the next few months I’ll be spending a lot of off-time studying. Look! Here be my creme brulee!
I used the broiler method, which proved to be successful enough. Half of my custards caramelized, and the other half got a thick, glassy layer of melted sugar.
I burnt my finger and got a blister.
The dessert was scrumptious and enjoyed by all.
September 30th, 2008 at 10:41 pm
Wow, a fellow broilee! Sorry about your war wounds, but it looks like it was totally worth it. Your creme brulees are gorgeous! Glad everyone liked them. And congrats on the new job, it sounds exciting!
September 30th, 2008 at 11:11 pm
Kudos to you for taking the broiler route. I was afraid since its hard for me to watch the broiler with 3 kids running around. I am so sorry that you were burned though. Hope the dessert made up for it?
Good luck on your new job too!
September 30th, 2008 at 11:58 pm
You should make passionfruit next! Then I’ll be your best friend!
October 1st, 2008 at 12:13 am
Broiler huh? You brave soul. Is it ironic that I think the torch is safer? The picture is awesome and glad it was enjoyed by all. Makes the blister worth it right?
Clara @ iheartfood4thought
October 1st, 2008 at 12:43 am
Dude… First off, congrats on the new job! And as for your brulees they look awesome. Nice job!!
October 1st, 2008 at 6:07 am
We have to suffer for our art!
October 1st, 2008 at 7:22 am
Congratulations on your new job! That is wonderful.
Your burlee looks great.
October 1st, 2008 at 7:26 am
Yay for custard! I went the chocolate route this week. Sorry you hurt your finger.
October 1st, 2008 at 9:44 am
Congrats on the new job! And great job on the creme brulee. It’s nice to see that it can be done with the broiler.
October 1st, 2008 at 10:43 am
Great on the job and great on the brulee. I did the re-wind thing myself. No sense burning fingers and torching off eyelashes for something not so chocolate.
October 1st, 2008 at 11:42 am
Dude… cooking injuries are hot.
October 1st, 2008 at 1:17 pm
I bet the blister was worth it
They came out gorgeous for being under the broiler… no black spots or anything! Congrats on the new job! Good luck with everything!
October 1st, 2008 at 1:38 pm
Congrats on the new job — I hope that you love it; I know that your co-workers will love all of your baked goods. Your brulees look fantastic — I love them in the clear glass dishes! Glad the broiler worked, sorry about the wounds, though.
October 1st, 2008 at 3:14 pm
You need to suffer a little to create art. Sorry about the blister. Nice brulees!
October 1st, 2008 at 3:59 pm
Sounds like there weren’t many casualties, so that’s good. Good luck with the new job – I’m going through the same sort of thing, so I feel your pain. I want my life back
October 2nd, 2008 at 10:41 am
Ah, working. I remember it with a mixture of fond memories of receiving paychecks and twinges of loathing at the idea of some fat jackass trying to boss me around while I resist the bossing and attempt to figure out how to sneak porn through the workplace firewall, even though I don’t want to look at porn at 8 am, because it just feels right to buck the system. I suck at “working.” I’m awesome at blisters, though. Covered in ‘em! It’s all the canning, you see. I’ve been very industrious with the canning, but only because nobody is telling me to do it. If canning were my job I’d be busily trying to draw cartoon penises on the labels tiny enough that nobody noticed until they were on the store shelves.
October 2nd, 2008 at 5:44 pm
Sorry about your finger! Glad everyone enjoyed it – this is one of my favorites.
December 22nd, 2008 at 10:26 pm
[...] be a hooligan, but I have to say it: screw Dorie’s chocolate pudding, screw Dorie’s creme brulee, and screw Dorie’s rice pudding. This is bar-none the best pudding I’ve ever tasted, [...]