Crème Brulee

Remember when I made crème brulee months ago (February to be exact) & it was all runny and not very good tasting?  Well, I made it again, this time using a German recipe (which Christian helped translate).  When it came out of the oven, it still didn’t seem solid enough but I put it the fridge and by the evening, it had firmed up and would be okay to eat. 

Here it is, right out of the fridge.


We added some brown sugar to the top.


Christian fired up the kitchen torch & worked on making crispy, sugary tops.

image image

It was still a bit softer than what you would get in a restaurant but very tasty and so much better than when I made it last!

image image

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s