Tuesdays with Dorie - Creme Brulee

I was happy to dust off my culinary torch to complete this week's Tuesdays with Dorie recipe. I love creme brulee and I love the fact that I can make such a delectable and classic dessert dish.

This week's host was Mari from Mevrouw Cupcake. Be sure to check out her blog for the complete recipe or on page 393 of "Baking from My Home to Yours" by Dorie Greenspan. And don't forget to visit the blogroll and see the other TWD baker's results for this yummy brulee.

My original ramekins that came with my set from Williams-Sonoma. The oval dishes are new that I bought specifically for this! It's fun to have very shallow dishes now. All are Apilco.

I was surprised to see the difference in how Dorie makes hers. Specifically, how she doesn't use a creme brulee pan and rack, filling the pan with water. This is how I learned. While I'm not an expert at this dish I have made it enough to know what I'm doing and what to expect.

It took me a while to get over it. For the longest time I just kept saying to myself that she left that detail out. My husband kept telling me, "Just trust Dorie. Just trust her." After about the fiftieth time of him saying that, I just accepted the fact and made it. I'm glad I did cause her recipe was wonderful! I added fresh raspberries that I picked minutes before adding! I even played around with whoppers and ghirardelli chocolate squares However, I did have to cook it for about 75 minutes and I will use my super fine sugar instead of brown sugar.

Does it get any more romantic than this? I think not.
Two spoons and a dish of creme brulee with ghirardelli chocolate.

Next week: Caramel-Peanut-Topped Brownie Cake

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