Creme Brulee: how to..?!
1. How do you know when it's ready?
2. Are you allowed to eat it warm - right from the oven - or is it necessary to chill them THEN eat?
3. Is it supposed to taste like scrambled eggs - but not too scrambled?
Thank you!! =]
The custard part should jiggle barely in the center when it is cooked enough. Then you have to cool it completely if you want to add the sugar crust, or it will be too wet. The custard should not resemble scrambled eggs at all. It should be creamy and smooth and slightly gelled in texture, and a pale yellow in color.
When you're ready to 'brulee' it, sprinkle about 1 Tbs sugar all over the top, and use a torch or broiler to just melt and caramelize the sugar--be careful not to overheat it or it will burn and be very bitter. Serve immediately and the custard will be cool and the top crispy. Yum!
Place dish under broiler until sugar melts, about 2 minutes. Watch carefully so as not to burn.
8.Remove from heat and allow to cool. Refrigerate until custard is set again.