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Creme Brulee requires a torch, to brown the sugar on top. Its really, really good if done correctly, but if not, it can fail miserably.
I have an alternative suggestion. My hubby is a retired chef, and used to compete. He's got a recipe for Chocolate Chip Bread Pudding with a Jack Daniels chocolate ganache for the sauce... I hate bread pudding, but his freakin' ROCKS.... if you can find Brioche (a rich, dense, eggy kind of bread), that's the kind of bread he uses when he competes with this recipe. You can use any kind of bread (he likes french bread if he can't get brioche). It tastes (to me) like thick, rich, warm chocolate chip cookie dough, but better.
It's fairly easy to make. You can make one big one in a springform pan, or several small ones in either smaller springforms or those new silicone pans, the large muffin sized ones. If you do make several small ones, they freeze wonderfully after they're baked.
Anyway, if you want the recipe, PM me, I'll be happy to share it.
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“When facism comes to America it will be wrapped in the flag and carrying a cross.”
~Sinclair Lewis
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