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wrote:
> I was wondering whether
> anyone knows whether you're going to get a significant difference
> between these two methods, in terms of texture or quality. All recipes
> I've seen, including hers, use approximately the same ingredients and
> ratios.

I've not tried Nigella's method, but I would guess that the texture of
the finished product would be more like pudding with a crunchy topping,
rather than the baked custard effect you get with classic creme brulee,
which is more time intensive but worth the effort. Let us know how it
turns out.
Sandy