Creme Brulee for 8

scottishminnie

I'm having family for dinner the Friday before Christmas and am planning my menu (yes I know it's a bit sad thinking about it now:o)

I like to offer 2 or 3 desserts and we normally share the left overs with my parents the following day (as this is Christmas Eve it will work out quite well).

Anyway as one of the desserts I thought about making creme brulee, which I've made many times before. I've always made it in individual glass dishes but this time I'd like to make one single, large brulee in a flan dish.

I thought if I made a big dish of it then my guests could have as much or as little as they wanted and maybe they could then also have a little bit of each of the other desserts.

I usually make an 8 serving quantity anyway and I figured it might need a bit more time in the over to cook through?

Is there any reason why this wouldn't work? Has anyone else tried it?

greenbee

No reason why it wouldn't work. I used to do this a lot as a party dish, usually as a fruit brûl!e with something like the mixed summer fruits you get in the freeze section of the supermarket under the custard (makes it go further for less money, and is marginally less fattening, plus the acidity of the fruit cuts through the sweetness and fat of the brûl!e).

VfM4meplse

If you are making it in a big dish I would recommend cooking more, or as greenbee has suggested adding fruit to the bottom of the dish (tinned peaches are a good choice), as the portion control that is implicit with individual servings tends not to be observed!

scottishminnie

Thanks, I'll go with it then and cook it for slightly longer.

Portion control doesn't really feature with my guests but they only come to me a couple of times a year so I don't mind:)