P&Q – Cheesy Crème Brulee

by on March 3, 2013 in problems and questions

Get out those mini-propane blow torches but don’t burn down your house. Any problems? Any questions? Concerns? We seem to be doing a great job of helping each other.

Have a good week, everyone, and let’s meet again next Friday.

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This post was written by who has written 36 posts on French Fridays with Dorie.

10 Responses to “P&Q – Cheesy Crème Brulee”

  1. onewetfoot March 3, 2013 at 6:00 PM #

    This keeps well in the fridge, as Dorie says. I made the full recipe and was able to treat myself to one each day over the weekend.

  2. Amanda @ 16th and Main March 3, 2013 at 9:30 PM #

    I agree, this recipe is great for keeping in the fridge. I had one that didn’t get eaten for a week–and it was just as good then as it was the day it was made.

    My butane torch was not cut out for this, apparently. The cheese started turning black at the very tips but wouldn’t melt, and then my torch would run out of fuel. It was a pain. So I just broiled them. Anyone have a similar experience? Or can offer any tips?

    • Mardi (eat. live. travel. write.) March 4, 2013 at 7:42 AM #

      My blow torch worked really well – with a very light touch. I found the parmesan cheese burned quicker than the cheddar (I used a mix) – so just be careful.

      I made 1/2 batch of these for a brunch for 3 and it was perfect. Had there been more, we all would have had 2 each. So SO good. Like a liquid version of the most decadent grilled cheese ever.

      What I did find was the cheese on the bottom did not melt when cut into “small chunks” – so I’d recommend grating that too. When I ate them at room temp the cheese was a bit odd sitting in chunks at the bottom…

      I also used less shallow ramekins so it took about 15 minutes longer than Dorie recommends.

    • Diane March 6, 2013 at 3:38 PM #

      it took a long time with the torch. I almost put them under the broiler.

  3. Cher March 4, 2013 at 11:19 PM #

    I love food with crunchy toppings .Just had to get that off my chest.

    I finished these off under the broiler and it worked well. I agree with Mardi’s assessment about shredding the cheese – some of the chunks didn’t melt to the right consistency, which was odd. (I used cheddar and romano)

    Used larger ramekins and it added ~15-20 minutes to the baking time,

    These ended up being a huge hit – The Dude was dubious at first, but was a convert,

  4. alwaysaddmorebutter March 5, 2013 at 11:05 AM #

    I’m excited to make these guys! I have a lot of catching up to do from being gone so I was planning to make this and the pea soup today – glad to hear everyone liked it!

  5. Anne Marie March 6, 2013 at 3:10 PM #

    I need to find my butane torch. I know that I gave away the fuel, since the movers would have chucked it. I still have boxes in storage as I work to organize the house. Looking forward to trying this.

  6. Diane March 6, 2013 at 3:40 PM #

    I had larger ramekins too. I found turning the stove up to 250 got the custard to form. It was taking too long at 200.

  7. MARY March 7, 2013 at 4:06 PM #

    Have cooked mine at 200 degrees for 50 minutes – not nearly done. Have turned it up to 250 degrees. Thanks for the tips you’all

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