Vanilla (nutmeg) Creme Brulee

Wow -- it's been a while. For those wondering what we've been up to, it's not too exciting. Our other hobby is running, in particular trail/ultra-distance running, and that has signficantly been cutting into our cooking time! Let's just say that a box of pasta + whatever else is laying around tastes the best after a 10hr work day, followed by a long run. Not because it tastes good (anything tastes good after that), but because it's quick! (Boy, I'm starting to sound like Rachel R...I can't even finish her last name without wincing)

Nevertheless - We've still been cooking from the cookbook often, however many are 'favorite' repeats. We make the Osso Bucco often as well as the Pumpkin Agnolotti quite often.

We had some guests coming over for dinner, and Laurie wanted to make a simple dessert and be able to make it ahead of time. We choose the Vanilla Creme Brulee recipe, but wanted to make the 'nutmeg' variation on it. It's crazy, but in all the cooking we do, we've both have never made a creme brulee! That's sad!

The recipe, is simple, egg yolks, cream, sugar, nutmeg......

 ..in a water bath...

cover...bake....chill...dust...torch.... serve. 

...only ours 'flopped'. We're not sure what happened, but they tasted really eggy and almost looked 'broken'. Perhaps I put too much water in the dish, and some splashed in the ramekins, we're not sure. We ended up making profiteroles instead. (our go-to dessert)  

I'm determined to give this one another try though...I'm quite sure it was user error...and...just because I get to get my torch out of the garage. 

One to match the book: 

 Thoughts: I need to give this one another try.