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Questions tagged [creme-brulee]

Creme brulee (Crème brûlée) is a dessert consisting of a rich custard base topped with a texturally contrasting layer of hardened caramelized sugar.

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Incorporating fruits in creme brulee

Does anyone have any idea on what precautions to take while combining fruit puree with custard for creme brulees? I added strawberry puree ( which I added some lemon juice to) to my custard and it split the custard while baking. I'm guessing the…
Flame of udun
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Can I make Crème Brûlée using a flambé?

I've made Crème Caramel/Crème Brûlée several times and don't have too much trouble with it. I'll be making them for company this weekend and thought it would make for a nice spectacle to flambé them. But, I don't have a lot of experience in that…
Aaronut
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Why do I need to use the oven to make crème brûlée? Or do I?

I really don't get it. Yolk must coagulate at 83 °C (181 °F), so why doesn't any recipe tell to simply put it into a water bath on a stove? Or are there any such recipes? My intuition tells me to simply put it in a water bath, low heat, no cover,…
Karol
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Serving Creme Brulee to a large group of people

I have 60 creme brulees set in mason jars. The idea is to serve this to a group of 60 people at once. How do I ensure my crust for the first one doesn't get soggy? Each creme brulee, from opening to torching takes about 30-60 seconds. This means…
ShivamD
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Creme brulee has hard top layer

As some of you may have noticed, I'm on the trails of making perfect good creme brulee. Recently I've had great success and ended up with creme brulee of nice consistency... however there the top layer seems to be thicker and harder than the…
mathgenius
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creme brulee caramelized sugar disappearing

I've recently made some creme brulee, poured sugar on top of it and used a kitchen blow torch to caramelize it and capitalise on a finished product. After that I put the creme brulee in the fridge overnight and when I checked on it in the morning…
mathgenius
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Melting sugar on creme brulee with blow torch

Whenever I try to melt the sugar on top of a creme brulee with my kitchen blow torch, I find that the sugar takes forever to discolour even slightly, let alone melt. Eventually isolated patches of sugar start to burn. At this point I usually stop as…
Nicholas
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Which kind of cream do I use for creme brulee?

I'm following this recipe to make cream brulee: http://www.masterchef.com.au/creme-brulee.htm I'm a little confused over the correct type of cream to use. They list "thickened cream" but because this mixure will be heated, should I be using "cooking…
ForeverDebugging
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How to do creme brulee 'to go'?

I used to sell desserts and baked goods - I'm thinking about 'reopening'. I would like to offer creme brulee as an option since its one of the more popular desserts when I make it for friends and family. The problem is, I can't figure out how to…
rfusca
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Creme brulee cooking temperature

I intend to try and make Crème brûlée. However, instead of baking it in a bain-marie I intend to cook it in my Kenwood Cooking Chef, which uses induction heating to cook the ingredients right in the mixing bowl. I can set the temperature with 2…
User9123
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Is there a way to forestall vanilla bean marrow falling to bottom of crème?

Every time I make use of vanilla beans, specifically the seeds contained in the pods, the seeds fall to the bottom of whatever it may be that I am making. I was wondering if there is a technique to somehow, for lack of a better term, render the…
dijkstra
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Where did my creme brûlée go wrong?

I’ve watched and read a lot on creme Angela is, brûlée and caramel. In two attempts the final product has improved a lot, but I’m not sure where this is going wrong. Could someone help, please? Recipe: This is only a small, test batch. 150ml thick,…
Matt W
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What is the point of heating milk/cream for making Creme Brulée?

In creme brulée, does milk/cream really have to be brought up to simmering point before being adde to the egg/sugar mixture and being put in oven in bain marie? Seems a waste of time to wait for it to cool down. Is there a reason for the simmering…
Ann
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Can old eggs affect my Creme Brulee?

I have about a dozen eggs which are very near the expiration date and about half a dozen week or so old eggs. Now I thought I could either take advantage and whip up a Creme Brulee. My question is, do old or near old eggs have any sort of positive…
AGE
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Does Julia Child's Crème Brûlée work?

In "Mastering the Art of French Cooking", Julia et al. explain that Crème Brûlée is simply Crème Anglaise (Light Custard Sauce) made with whipping cream instead of milk, half the amount of sugar and then chilled. I made a couple of attempts but it…
Chris Steinbach
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