My first problem with this recipe is that my stupid oven's lowest setting is 190 degrees Celsius, which is 374 degrees Farenheit. Much higher than the recipe requires. Because of this, I didn't have a gently-baked custard. Mine boiled, which made it pretty difficult to determine when it was done. There was no clean insertion of a fork into a calm custard. I took a wild guess as to whether or not they were ready to come out, let them sit for a while, and they turned out fine. The custard de-liquified as it cooled. Phew!I couldn't ge tthe cheese on top to brown much in the broiler. Oh well.
I don't know if it was because of the boiling, if it was the cheese I used, or if they were meant to be this way, but mine were very greasy.
One ramekin's worth tasted good. The second ramekin felt heavy and too rich.
These were surprisingly easy to make, and with a nice fresh salad, one would make a lovely lunch. I do not recommend eating two with nothing else to lighten it up, though.
I think these would be lovely paired with a salad.
ReplyDeleteYour oven woes sound difficult - a challenge, for sure!
Very strange oven too bad it just didn't go down to 300 that would have worked. This proved to be more challenging than it should have.
ReplyDeleteThese definitely paired well with a salad (not the salad I chose, but something simple would be good) - I loved them, but the greenery really helped with the richness. Mine were a little greasy too the first night, but the leftovers haven't been. Weird. Still, oven issues and all, yours look good! I love that burnt edge, mmm!
ReplyDeleteLove the idea of pairing these with a salad. Oven issues can be frustrating - but your cheesy creme brulee came out lovely.
ReplyDeleteI wonder whether putting the ramekins in a water bath would have helped lower the actual heat. Not sure whether the physics of that makes any sense. This would be great with a salad for a (sort of) light meal. It looks good.
ReplyDeleteMine are in the oven now. I left out the butter in the hopes of cutting down on the greasiness, let's hope that I don't end up regretting it.
ReplyDeleteI served this as an appetizer, but it would make a great lunch with salad. Interesting how resilient the custard was - it's good to know that it can boil and still set!
ReplyDeleteWhat a beast of an oven! Makes one wonder why all the baking or roasting in the oven has to start at that degree celsius/farenheit. Did Matt like it? Greasy? Hmmm, wonder if all that fast and furious heat did that? It looks great though! I will make mine at the end of the month as I made the spinach this week (went in order from the vote tally list).
ReplyDeleteI had oven issues or maybe just user error! Mine didn't set well...but the taste was lovely.
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