I’ve featured creme brulee on my blog before and have always opted to follow Ina Garten’s recipe. However, my reliance upon Ina will cause a bit of confusion this time around. Regardless, I was intrigued, probably like most of my fellow Doristas, at Dorie’s suggestion of placing a teaspoon of flavored jam at the bottom of our creme brulee ramekins. What a great twist! So, I used blueberry preserves.
Additionally, my sister (Codename: Chunklet’s mom) is in town, and she has a fondness for Nutella. Now, mind you, we actually have a jar of European Nutella that we bought at Chicago’s Chriskindlmarket. Here’s a picture: As such, I also experimented by placing a dollop of Nutella at the bottom of a creme brulee ramekin as well.
After an hour of baking though, I didn’t understand why my custards were no where near set. So, I re-read the instructions, and I realized my downfall: relying on my past Ina attempts utilizing a water bath. D’oh! No water bath needed for Dorie’s version! So, I quickly pulled the custards out, placed them on a cookie sheet, and baked them for an additional 30 minutes. Here are my results:
To see how other bloggers fared with their creme brulee, check out French Fridays with Dorie where we make recipes from Dorie Greenspan’s Around My French Table: More Than 300 Recipes from My Home to Yours.