I bake my brulee in a hotel pan, 2 - 3 inches deep with water bath at 350 covered half way with a sheet pan. (usually the back half of the hotel pan). If there are bubbles on to of brulee before baking, I will take the tourch and "burn" them off for a smooth surface.
I find that if not covered, they boil. (350 deck and 325 convection)
I have great results by following this system.
My formula is based on this basic recipe:
1 qt cream (40%)
10 yolks (extra large)
2 whole eggs (extra large)
1 cup granulated sugar
1 vanilla bean
1/2 lemon zest
2 cinnamon stix
pinch o' kosher salt
boil cream, sugar and flavor agents (to infuse the flavors).Cool slightly and pour over eggs while whisking briskly then strain. if the mix sits in the cooler for more than a few days, I will whisk in an additional egg.
For the top, I bake to dry 1# dark brown sugar, let cool and process in cusinart with equal amount of granulated until fine, sift and store.
Or you can use bar sugar. (super fine.)
