Made the horrible error of using Alton Brown's creme brulee recipe from the Food Network, and going into the oven the custard looks pure white!
I normally use the recipe in the Joy of Cooking, which is amazing, but today I thought I'd be adventurous... Now I need to scrap these and go buy a whole new carton of heavy cream, eggs and vanilla bean. >_<
What do you all think of this recipe?
What proportion of egg to cream do you use?
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