It’s time for Tuesdays with Dorie again! Gosh,it seems like Tuesday was just yesterday. The weekend was a blur and here I am on a Monday afternoon frantically trying to get the photos of the Creme Brulee so I can write the post for tomorrow. Mari of Mevrouw Cupcake chose a classic dessert, Creme Brulee which is de rigueur on dessert menus in many upscale restaurants. I have made some version of the Creme Brulee many times, but have almost always used the water bath method of baking the creamy concoction. Dorie doesn’t use the water bath method in her Creme Brulee recipe and also bakes the creme brulee at a lower temperature, 200°F. I made two batches once in a standard ramekins, plus two espresso cups and another time in a shallow pan as the recipe instructions suggested. Despite the difference in the size and depth of each baking pan, the baking times were way over 60 minutes, 90 minutes or more. The individual ramekins were cooled and chilled in the refrigerator, but with the one shallow dish, I set it over a pan of ice and chilled it. It firmed up very nice. In essence, I’m not sure it matters what dish you bake the Creme Brulee in, it will turn out the same. Not having a torch to caramelize the sugar topping, I set the chilled ramekins and the espresso cups on a bed of ice and ran them under the broiler until lightly browned. The added sugar really enhanced the Creme Brulees and cracking through the caramelized sugar topping was quite a thrill. I will make these again, but will use the water bath method and increase the heat to 275°. Old habits are hard to break when it comes to cooking.As you can see, I wasted no time eating the creme brulees. Visit MevrouwCupcake for the recipe and the TWD blogroll for other cracking good (no pun intended) Creme Brulees.