I didn't really think through my dinner plan for this week's French Fridays with Dorie recipe, Cheesy Creme Brulee. I read through some comments about it on the FFwD website, looked up the recipe, said, "Hey! I have all the ingredients for that!" and made it, despite the fact that it's an appetizer recipe. If I served it with a salad or something, it would have seemed a little more reasonable than sticking two ramekins of cream, egg, and cheese in front of Matt for dinner. Woops.
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.