Average Reviews:
(More customer reviews)The previous poster is wrong. I am a pastry chef. Creme Brulee is best when it is 1 inch thick or less. That gives you a better ratio of crunchy top to silky cream.
You do have to be careful not to drown your brulees getting them in and out of the water bath with these dishes, and I have had some trouble with chipping, but they work perfectly well for creme brulee.
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