Cooking with Slinwagh: Creme Brulee

Haircut · 4 Feb 2008 at 07:25

manveruppd said:
Don't have a blowtorch so can't try this but you make it sound very easy and the photos look scrumptious so posting so say thanks!

Just stick them under the grill for a few minutes if you don't have a blowtorch.

Aod · 4 Feb 2008 at 08:12

Haircut said:
Just stick them under the grill for a few minutes if you don't have a blowtorch.

its better if you grill 'em, because then you don't get any butane-y taste.

they 'torch 'em in restaruants because its faster.

Slinwagh · 4 Feb 2008 at 10:07

Aod said:
its better if you grill 'em, because then you don't get any butane-y taste.

they 'torch 'em in restaruants because its faster.

It doesn't taste of butane if you blow torch them. As far as I am aware you use the blowtorch so that you can caramalise the sugar without cooking the cream mixture.

A.N.Other · 4 Feb 2008 at 11:46

Slinwagh said:
It doesn't taste of butane if you blow torch them. As far as I am aware you use the blowtorch so that you can caramalise the sugar without cooking the cream mixture.

That's what I thought. The very direct heat of the blowtorch caramelises the sugar without heating what's underneath too much.

jojothemonkey69 · 4 Feb 2008 at 11:56

i vote for a baked alaskan pudding next

platypus · 4 Feb 2008 at 12:01

Awesome, thanks!

I think I'll post my Chili-Prawn Linguine recipe.

Andybtsn · 4 Feb 2008 at 12:03

I like these thread, helps cooking noobs like me. I'm going to start saving them all.

JBuk · 4 Feb 2008 at 12:14

Andybtsn said:
I like these thread, helps cooking noobs like me. I'm going to start saving them all.

no need to wait for people to post up recipes on here , there are thousands of recipes available on the net , try here for a start http://uktv.co.uk/food/homepage/sid/423

manveruppd · 4 Feb 2008 at 12:35

Haircut said:
Just stick them under the grill for a few minutes if you don't have a blowtorch.

I'll try it and post piccies, thanks!

Just need to check if I have ovenproof bowls...

da_mic_1530 · 4 Feb 2008 at 13:20

got to admit thats one of the best looking finished cooking articles I've seen on these boards, beats the hell out of gezza's microwave chicken hash thing

Slinwagh · 4 Feb 2008 at 13:52

da_mic_1530 said:
got to admit thats one of the best looking finished cooking articles I've seen on these boards, beats the hell out of gezza's microwave chicken hash thing

Thanks !!

Sparky__H · 10 Feb 2008 at 17:19

Hello Slinwagh!

I'm going to be giving this a go tomorrow but I just wanted to check if its double cream and whole milk? If not then semi and single?

And how long do you normally leave them in the oven?

Jebblehmoo · 10 Feb 2008 at 17:21

Om nom nom nom.

Slinwagh · 10 Feb 2008 at 19:39

Sparky__H said:
Hello Slinwagh!

I'm going to be giving this a go tomorrow but I just wanted to check if its double cream and whole milk? If not then semi and single?

And how long do you normally leave them in the oven?

Double cream, whole milk.

As far as the oven goes I just kept looking through the window. 40 minutes is suggested but in my fan oven I left them for no more than 30 minutes.

R B Customs · 10 Feb 2008 at 21:33

SideWinder said:
Perfect.

I see some dirt on the plate though... minus a few points for presentation tbh.

basmic · 10 Feb 2008 at 22:35

R B Customs said:
I see some dirt on the plate though... minus a few points for presentation tbh.

Looks like sugar, to me.