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Stovetop creme brulee?

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Stovetop creme brulee?

Spade | Apr 14, 2005 11:33 AM

I'm wondering if I can make creme brulee via stovetop (there's no oven at the place I'll be cooking at). Can I just temper the eggs with the heated milk/sugar and then cook it over low heat until thick, strain and chill? Will it setup properly? Should I make any changes to the recipe/proportions when using this method?

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