Hi all,

I've been using Nigella Lawson's recipe for Creme Brulee where she
thickens the custard in a saucepan then pours it straight into a
chilled dish, leaving it to cool then be refridgerated to chill. Most
recipes I've seen, however, use the
water-filled-baking-dish-in-the-oven method. 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.

Incidentally, this was inspired by my second venture into Creme Brulee
last night - this time, I successfully caramelised with a blowtorch my
sugar coating without burning it (unlike last time, yay!) but I managed
to split my custard...third time's a charm, I hope!

Cheers,
Joel

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