You probably heard my squee of excitement when I read this recipe: Crockpot Crème Brûlée. So last week I gave it a try. We had a potluck coming up on Saturday and I thought I’d want to make a test run before bringing it to a potluck. (See? I learn my lessons!) The crème brûlée had all the makings of a great dessert, egg yolks, heavy cream and sugar, lots of sugar. It got rave reviews on the internet. It was bound to be delicious!
But it wasn’t. It was a pretty dismal failure, actually. It sort of, um, curdled.
However, I blame myself and not the recipe. I baked the crème part one day, then refrigerated overnight. The next morning it looked like it turned out okay, so I popped it in the oven to broil the sugary top for the brûlée. I think it would have turned out okay if we’d eaten it right then. However, I think the problem came with my packing up a still-warm pudding with not-yet solid sugar on top, taking a 30 minute bus ride and hoping the whole thing would stay cohesive until it was served 8 hours later. It did not.
But no harm done. I made an easy-peasy Spring S’mores Bars for the potluck and we all lived happily ever after, without any kitchen dramas.
I bet it tasted goooood, with those ingredients!!!
Yeah, you’d think so…..