I can't believe I didn't get pictures, but I will publish the recipe, as soon as I do all the others. Suffice it to say, we made a great recipe using real vanilla bean (which are worth $5 each). We made 4 in the oval short ramekins, and 6 in traditional souffle dishes.
Our conclusion:
The ramekins that were oval and shorter (i guess they're traditional for creme brulee?) passed my taste test. They had enough surface area to provide burned sugar to balance the eggy-ness of the recipe. The souffle dishes, on the other hand, were too deep and provided less surface area, resulting in too much egg flavor (unless you're into that), and not enough of that awesome crisp sugar surface.
The recipe was a perfect smooth texture, however. I will definitely use it again!
PS- Because Crystal gave me an awesome present, I'm rewarding her by publishing this picture of her. I'm sure she'll love me for it.
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