EGGY SOUTHERN DESSERTS CROSSWORD PLUS
I ended up filling 4 of those to the top, plus two pretty large glass ramekins. My ramekins are from an actual creme brulee "set" that my husband had bought for me, and they are pretty small. I don't have a strainer so I just used a spoon and a curved spatula to skim off the foam after combining the cream/egg mixture. I served this at a small dinner party and it was a hit! One of our guests works in the restaurant industry and is somewhat of a food snob - even she was super impressed. I'm giving this recipe 5 stars based on my results when using Chefpeon's modifications. Place under broiler til caramelized or use a propane torch to burn the tops. Just before serving, sprinkle the tops with white granulated sugar and shake off the excess. Remove from oven and let the brulees cool in the water bath for about 15 minutes, then remove and put the brulees in the refrigerator to chill. The jiggle shouldn't be a liquid jiggle, but more of a gelatin-like jiggle. They are done when you shake the dish gently and the brulees jiggle just slightly in the middle.
Bake at 375 anywhere from 15 to 30 minutes. Set the dish with the ramekins in it on your oven shelf, then pour hot water in the dish so the water comes halfway up the sides of the ramekins. Pour the hot mixture into individual serving dishes or ramekins and place in a baking dish. Skim this off with a strainer and throw away. After pouring a little of the hot cream into the egg yolk mixture and whisking briskly, pour the cream/yolk mixture into the rest of the cream and whisk.
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