I’m dying to make these for the upcoming TWD week; however, they won’t be very portable so I’m going to postpone until I have some friends over to watch the Royal Wedding in April.
I’ve made these already and they turn out just fine in regular ramekins. They are delicious and I had no trouble with the recipe.
I will note though that 300degrees is too hot for the saran wrap, so people should find another way to cover them as they cook. The saran wrap melted for me and so the tops were a slightly darker brown, but they still tasted fine.
I was afraid of using saran wrap for that reason. Instead I covered them loosely with tin foil and they turned out great!
The only downside was scaling down the recipe to fit the only 2 ramekins that I own…I wanted more! :D
Just FYI – when I mixed the tempered egg mixture with the chocolate, some of my chocolate solidified into little itty bitty bits. I just nuked it five seconds at a time and whisked until they melted back into the whole thing – no cooking of eggs occurred!
Oh shoot, I made the corn muffins. Recalculating…
i want to scale down… with the amount of eggs and no scale to measure grams, this should be fun, heh.
i halved it…used a smallish whole egg, and 2 yolks.
I did exactly the same.
I actually made a sixth, used one whole egg, 1 oz of chocolate, scaled everything else exactly and called it good.
Tuesdays with Dorie 
I’m so excited for this recipe. I am very tempted to go out and buy some pots de creme pots like Dorie mentions. Does anyone know where to get them?
Williams-Sonoma and Sur la Table don’t carry them, but I have found some places online. Look how cute they are! http://store.gourmetsleuth.com/Pots-de-Creme-Collection-C66.aspx
I’m dying to make these for the upcoming TWD week; however, they won’t be very portable so I’m going to postpone until I have some friends over to watch the Royal Wedding in April.
I’ve made these already and they turn out just fine in regular ramekins. They are delicious and I had no trouble with the recipe.
I will note though that 300degrees is too hot for the saran wrap, so people should find another way to cover them as they cook. The saran wrap melted for me and so the tops were a slightly darker brown, but they still tasted fine.
I was afraid of using saran wrap for that reason. Instead I covered them loosely with tin foil and they turned out great!
The only downside was scaling down the recipe to fit the only 2 ramekins that I own…I wanted more! :D
Just FYI – when I mixed the tempered egg mixture with the chocolate, some of my chocolate solidified into little itty bitty bits. I just nuked it five seconds at a time and whisked until they melted back into the whole thing – no cooking of eggs occurred!
Oh shoot, I made the corn muffins. Recalculating…
i want to scale down… with the amount of eggs and no scale to measure grams, this should be fun, heh.
i halved it…used a smallish whole egg, and 2 yolks.
I did exactly the same.
I actually made a sixth, used one whole egg, 1 oz of chocolate, scaled everything else exactly and called it good.