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September 08, 2005

Creme Closure

So I ate the last creme brulee from batch three. It turns out I didn't do so bad. The two which seemed done perfectly were, in fact, done perfectly. A very creamy custard, not runny, and not cheese-cakey. The third certainly seemed loose in the center to visual inspection, but on eating it, I found it was near enough to that perfect texture that I was satisfied. Number four, this evening, was the most suspect. It was not runny, but the center had a bit of 'juice'. Still a creamy custard.

I'd like for each ramekin to be filled with a perfect creme, but 3.5 out of four is not too shabby. I pronounce this experiment complete, though I may attempt to make a batch to take to my friend Tom's in a couple of weekends, so his friend Max can try it out. Hope I don't screw up that batch if I take it on.

I've been pondering what to do with the ramekins other than put them on a high shelf. Jean suggests individual apple crisps, Kelly wants 'tarts' and I'm thinking chocolate mousse. This evening Jean and I were watching America's Test Kitchen, and they made a dessert called Lemon Souffle. It sounded tasty, but I'm worried about the fact that they whip egg white and stir it into the mixture without any cooking. Is this safe?

Posted by dpwakefield at September 8, 2005 09:49 PM