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Apr 5, 2007 10:15 PM

Creme Brulee in SPOONS?

thinking of making creme brulee and wanted to make it interesting by putting it in those asian ceramic spoons instead of ramekins. has anyone tried this? if so, how can i go about it and what flavors can i do? thanks for your help!

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  1. I haven't done it, but offer two thoughts on why I personally wouldn't.

    Most times, you'd bake a ramekin in a hot water bath. A shallow spoon might let water splash into your uncooked custard, and ruin it.

    If it doesn't and things go well in the oven, you still have brulee it. A shallow spoonful of custard would probably overheat in the time you need to properly crisp your sugar. If you're intent on doing this, I would consider a plan B to get the sugary crisp: perhaps bake a tuile cookie and lay that atop before serving? Maybe caramelize sugar in a pan and make a thin round of it on a silicone mat? Dunno. Thinking out loud.

    3 Replies
    1. re: Professor Salt

      Sounds like a presentation I've seen on Iron Chef America.

      For a start I'd focus on technique, and worry about flavor later. Since the water bath may be tricky, consider a version that doesn't need that. The purpose of the bath is to help control temperature. Baking this small quantity may require a lot of experimenting, bath or not. A short cut would a rich stove top custard or pudding.

      I read or head someplace that caramelizing a sugar layer, say on a cookie sheet, and then breaking that up, and then remelting the crumbs on the pudding is easier than working with plain sugar.

      I think it is doable, but you need practice.


      1. re: Professor Salt

        I agree re the water bath. Would it be a possibility to bake it in a large dish, then portion out, and broil the spoons? Would that ruin the custard to move it?

        1. re: Emme

          This echoed what I am thinking esprcailly if you are doing the creme brulee as a pre-dessert amuse. Bake your custard. porion it into the spoons, top with sugar and broil. Serve with demi-tasse spoons pre-main dessert course.

      2. Just another (sorry) negative thought- isn't that going to be kind of a small amount to serve? I say this as creme brulee is one of my all time favorite desserts, and one bite would leave me, well, sad. I assume there is another companion dessert?

        1. I think it's a stellar idea...creme brulee is really rich and I'm a one bite dessert gal anyways...I'm wondering if set up a steamer and just steamed the spoons instead...the japanese have a custard (nondairy) that they do this way and, from what i believe, the texture is very soft....

          1. The last 'custard' that I made was Pot de Creme. The recipe in the Gourmet Cookbook suggests placing the cups on a folded kitchen towel, and pouring the boiling water on that (half way up the cups). With the spoons you might get away with just soaking the the towel. That recipe also calls for covering the whole pan with foil.

            Pot de Creme may be rich enough to compensate for the small quantity. Intensity flavoring the custard will also help.


            1. Do the creme brulee on the stovetop, place it on the spoon and then make sure you use superfine sugar when you brulee to make it go quicker. You can brulee thin layers of sugar on top of one another if you want a thicker sugar top.