Creme Brulee
Monday, March 11, 2019
Edit
Adapted from In the French Kitchen with Kids by Mardi Michels I tinkered with the original proportions (and baking times) in the recipe, upping the amount of custard. Shallow molds can vary, but the amount given here fit in the bowls of my small gratin dishes, and the standard (4 ounce/125ml) ramekins, which I tested as well. Similar-sized custard cups would work too. Baking times in custards can vary. These don't get covered with foil while baking, so it's easy to check them while baking and you can take them out just when they're ready. I used very hot water from my electric teakettle so yours may take more time than mine.
