We made Creme Brulee for this week’s installment of Tuesdays with Dorie, chosen by Mari of Mevrouw Cupcake. I was interested to try Dorie’s version, seeing as I had already tried Sherry Yard’s version of Creme Brulee in August for my husband’s birthday.
The methods were different. Sherry’s version called for steeping the cream, sugar, and vanilla. Dorie’s version asked you to boil the milk and cream together and then add it to a sugar-egg-vanilla mixture. The baking times were also different. So as you can see, I was very interested to taste this version to find out which one I preferred. Dorie’s recipe said to bake the custard for 50 to 60 minutes at 200 degrees. Mine took way longer (probably closer to at least 80 minutes) and even then I wasn’t satisfied at how well it set. I thought that the taste was very good, but I was more satisfied with the texture and consistency of Sherry Yard’s recipe. I’m glad that we got to try this and that I got to try another version. Thanks Mari for choosing this recipe. You can see how everyone else liked it by visiting the Tuesdays with Dorie website.