Russ wrote:I don't tend to go that heavy on the turbinado sugar for it to crack more than the size of the spoon we are using. It's a little less than 2 tbs per ramekin. I don't know, if they cooled longer, if they would crack longer. If I'm being honest, and I don't intend for it to sound self aggrandizing, they don't typically last that long. The ramekins are usually still warm when they're pulled off the counter.
Have not tried free range eggs yet, but it's on the list. I tend to use what we have on hand. Usually cage-free, but nothing more than that. I will say, though, my recipe calls for one vanilla bean, split and stripped to be mixed with the heavy cream. I did two this time, and it really made a difference. That's going to be mandatory from here on out.
The reason I ask is my daughter in law oves my brûlée, she has a friend that is very wealthy and eats out a lot, her fave brulee is a wee French place here about 20 mins drive from me.this lady was at my daughters one day and spotted 1 in her fridge, ( she takes 1 or 2 home if they are left over) she said ooh, my daughter told her to try, she said its the best ever. I can only put it down to the eggs I buy. Sorry to sidetrack ya.
Later gator
Russ[/quote]
Well, now you have to share your recipe!
