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?
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