Regarding the "Maple Pumpkin Pots de Creme" hot water bath: place your filled ramekins in a baking dish with high sides (2 brownie pans will do). Carefully pour in boiling water around the ramekins, until water reaches about halfway up the sides of the ramekins, taking care not to get water in your custard. Cover tightly with foil, and be mindful again when moving pans in and out of the oven.
Also, when baking time is done, open foil on corner away from you, so you don't get a steam burn! It's hot in there!
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