Crème Brûlée — Without the water torture

The worst part of making crème brûlée, at least for me, is the treacherous passage from the counter to the oven with my ramekins inches–deep in their baking pan water bath.

One slip and that dessert is history.

So I was delighted to find the someone has finally taken a long, deep look at the crème brûlée space and come up with a better way.

From the website and catalog:

At last! An easy way to crème brûlée.

Baking in a water bath — BLECHH!

Too much trouble.

Make the silkiest custards ever with NO ramekins sloshing and sliding around a water–filled pan.

Not when you use Chicago Metallic’s crème brûlée set.

Fill the pan with water, fill white porcelain ramekins with custard (or mini–cheesecakes), set on rack in pan — voilà!

No fuss and perfectly–baked, delicate custards.

• No more ramekins sliding around the water bath!

• Rack holds ramekins and rests securely in pan.

• Great for mini–cheesecake, custard, coddled eggs or flan, too.

• Ramekins are microwave-, oven- and dishwasher-safe.

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Not a bad deal: the 8"–square pan, wire holding rack and four 4–ounce, 3.5"–diameter porcelain ramekins for $22.95.

Want to take it to the next level?

We can do that for you.

Also available is a set of colored porcelain stoneware ramekins (one each in yellow, blue, red and green*),

precisely the same size and material as the white ones pictured and described above so they'll fit into your nifty new crème brûlée baking set, for $9.95.

*You'll be wanting to offer me the green one.

As if.