I was interested in making thes,e particularly because some of the desserts I worked hardest on developing for my own book (and stressed the most about!) were custard-type desserts. Essentially, it’s a coffee flavoured custard that’s cooked gently in shallow ramekins placed in a water bath (so they don’t cook too quickly), cooled then chilled then topped with sugar that you caramelize with a blow torch (or under a broiler). Sounds simply and really, it is.
David’s recipe calls for the crèmes to be cooked for 20-25 minutes at 300˚F, which sounded like it was on the shorter side of the correct cooking time (I wasn’t sure what the coffee flavouring might affect the custard so I reserved my judgement and I felt that at least these were cooking at the right temperature, unlike Dorie’s version that I had so much trouble with a few years ago, cooking at a full 100˚F less than David’s). David says
When you jiggle the pan, they should just barely quiver.
Get the recipe for David Lebovitz’s Coffee Crème Brûlée here (where noone had an issue with the timing/ custard setting!) or on p 253 of My Paris Kitchen.
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