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!
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
