This recipe was fairly simple. I halved it because I really don't need to eat that much heavy cream and this would not transport well. Although I briefly thought about making a tray and using the real torch at work to caramelize it. Then I decided ramekins and broiler were probably a wiser approach. Only trouble with the broiler is, it's fairly easy to burn it.
I halved the recipe, left out the orange liquor and used vanilla paste rather than extract. By halving the recipe, I mean I used 1 egg, 2 yolks, 1.5 cups cream. The half batch made 4 almost full 8 oz ramekins. The little bits of vanilla bean are so good. I could see how the orange could be good in there but I didn't have any in the house.
Next time, I'd put it through a sieve. I got the chalaza in the one I ate. The custard was so smooth and creamy and mildly sweet and then there was that little nugget. Oh well.
This was mine pre sugar and brulee-ing. Haven't gotten an after brulee-ing picture. Yes, that is a word in my book. Do you always get a skin on it and then the brulee covers it? I had this the last time I made creme brulee as well.
This recipe was chosen by Suzie. I have way too many of her posts starred that I haven't made yet.