yes, my friends. this is the recipe that uses those 12 egg yolks, leaving me to look for a way to use the whites. and while i'm not crazy about angel food cake, i love crème brûlée. it is, i think, my favorite dessert ever. TNBR explains why it's my favorite: "Beneath the shattering sugar crust lay an interplay of creamy, cold, sweet, bitter, smooth, and crackly--perfect crème brûlée." i was really looking forward to this. too much, it turns out, because i rushed through the instructions. i was supposed to heat up the 2 cups of the heavy cream with the sugar, then let it rest, then add the remaining 2 cups of cold heavy cream to the mixture to cool it off. oops. i heated all 4 cups with the sugar. well...i used a cold water bath to cool the pan off afterward a little bit before i mixed in the yolks. as a result, well, i don't know what the difference would have been. this was good--it's crème brûlée, after all! but....the custard was a little firmer, and less silky, than i expected. plus, i only chilled it for 6 hours (again, impatient) and overnight would've been better (though the recipe says at least 4 hours). at this point, i think i prefer the dori greenspan version a little better (and it, surprisingly, didn't have you bake it in a water bath!), but clearly more experimentation will be required to make a final determination. damn!
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