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Old 04-12-2008, 01:49 PM   #11
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Location: Kingston, Ontario
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Well I made 5 testers (regular deeper ramekins) to start then I was more careful with the recipe as I knew what to expect, and I made 4 in nice shallow, long flower shaped ramekins.

I took out a couple of the testers and they had not set properly... I think its due to the cooking time vs the density and spread of the mixture, because the shallow ramekins set perfectly (they look it, anyways.. no jiggling).

Is the sugar supposed to form a crust on top when you burn it?

I'll post pictures of the finished product after our guests leave. (Trying to impress my MIL with her favorite dessert! lol)
I'll be garnishing them with fresh raspberries.

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Old 04-12-2008, 02:48 PM   #12
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Yes, the sugar forms a nice, crunchy crust. Don't worry too much about it not setting up; you're not going to unmold them, anyway. Fresh raspberries sound wonderful - good luck!

Saludos, Karen
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Old 04-17-2008, 02:11 PM   #13
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I added a pic of it finally!
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Old 04-17-2008, 02:23 PM   #14
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Looks great, congrats!

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