I thought I'd timed this perfectly. The custard is supposed to bake at low temp for an hour. Charlie and I had to leave for a doctor's appointment at 12:30. I put the custard in the oven at 11, figuring it should be out by 12. Foolproof.
Except that it wasn't foolproof. I'm an overzealous ramekin filler, and so only made four brulees instead of six. I'm an idiot, and didn't consider how drastically this would impact the way the custard cooked. At 12, it was still liquid. Uh oh. I didn't have enough time to let it sit and do its thing for as long as it needed. My bright solution? Raise the temp to 300.
When I checked it 15 minutes later, the custard was boiling, the jelly Dorie says to smear in the bottom of the ramekin rose up around the edges, and great bubbles had formed on top. Double woops.
Somehow, these turned out great. It's a Christmas miracle!! Using the broiler to melt the sugar didn't work so well. Some bits were crunchy, but not nearly enough. Still tasted good, though. Twist my arm, I think I need to give these another spin.
Conclusion: Loved it.