Cooking Stack Exchange
Cooking Stack Exchange

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.

37 questions
5
votes
2 answers

Can I set a creme brulee with agar agar?

I am trying to make a new dish, I really want to make a creme brulee but I don't want to be shackled to the idea of using a ramekin. Is there any way I can set it with agar in a rubber mold and be able to remove it for placing?
Rox
  • 51
  • 2
5
votes
2 answers

What makes creme brulee set?

I've attempted to make creme brûlée several times using different recipes. The usually result is that the custard doesn't set, and gets up too runny. I've tried adjusting the ingredients, and the amount of time I let the finished product set in the…
ForeverDebugging
  • 629
  • 6
  • 12
  • 14
4
votes
3 answers

Creme Brulee did not set, can I fix?

My Crème Brulee did not set. Recipe: 2 cups heavy cream 6 egg yolks 1/2 cup granulated sugar 1 teaspoon vanilla extract 1/2 cup light brown sugar Directions Heat cream in heavy saucepan just until bubbles form around edge of pan. In double boiler…
Pat
  • 41
  • 1
  • 1
  • 2
4
votes
1 answer

Can I save a Creme Brûlée with a soggy crust?

I wasn't thinking, and put the top layer of hardened sugar on my creme brûlée last night. Now it's a little bit soggy, and I'm trying to figure out how to save my dessert for a party today. By the way, I originally used powdered sugar. Not sure if…
Jacob Sharf
  • 43
  • 4
4
votes
1 answer

Different techniques in making creme brulee

What is the difference between stirring the egg yolks and sugar then adding the heated cream and heating the cream and sugar together then add the mixture to beaten egg yolks? Also some recipes call for egg yolks only and some egg yolks plus whole…
Karen
  • 41
  • 2
3
votes
5 answers

Crème brûlée without torch

Is it possible to finish a crème brûlée without a torch? Are there any other creative methods to get the sugar to crisp up on the top of this delicious dessert?
chrisjlee
  • 2,999
  • 20
  • 52
  • 63
3
votes
3 answers

Can I use gelatine in Creme Brulee

I'm having trouble getting my creme brulee to thicken up. I'm wondering if I should add a little gelatine to the mix. I had a look around the net and couldn't see anyone doing this, which makes me wonder if it's possible or not. I've a little about…
ForeverDebugging
  • 629
  • 6
  • 12
  • 14
3
votes
1 answer

Cocktail infused Creme Brulee?

I am making crème brulee for 60, I intend to sous vide them (thinking 180 degrees F, roughly 83C?), and I would like to create an "old fashioned" flavored crème brulee. To accomplish this, I intend to add brandy and bitters to the base. Does anyone…
amolli1
  • 31
  • 2
2
votes
2 answers

What is the proper technique for torching a creme brulee?

Should you ever have your torch face downwards? When I do that I get huge flames. I try to torch it from the sides, but the sugar caramelizes very unevenly.
Bar Akiva
  • 5,835
  • 23
  • 74
  • 116
2
votes
1 answer

Why did my Creme Brulee end up with lots of oil?

I used a youtube recipe for passion fruit creme brulee. I followed the ingredients and the steps and my creme brulee ended with lots of oil on top of it. Why did this happen? EDIT. My burnt sugar topping was chewy as well, instead of crunchy. Any…
Fermin Arellano
  • 123
  • 1
  • 5
2
votes
2 answers

Flambe, alcohol percentage and water residue

In Norway, the strongest liquor allowed to buy is 60% (120proof?). I try to flambé my Crème Brûlée as suggested in Can I make Crème Brûlée using a flambé?. Problem is that my tests on a pre-made chocolate pudding with the 60% alcohol still leaves…
polve
  • 123
  • 6
2
votes
2 answers

Cooking custard for crème brûlée macarons

I'm planning to make crème brûlée-flavored French macaroons, which will consist of vanilla-flavored macaroons, topped with caramelized sugar for the shatter-y effect, and a vanilla bean custard filling. However, I'm unsure of the best way to cook…
JoDraX
  • 123
  • 4
1
vote
1 answer

Will agitated already set custard re-set again?

Assume that I will put cream/yolk mixture in to a water bath (in a container or a bag) let it there on 80C for an hour. Cool it. This will set. If I agitate this liquid to make it pourable. Will it undisturbed set again? And what will be the level…
skriatok
  • 143
  • 1
  • 9
1
vote
1 answer

Why cool creme brulee?

Why bake, cool then torch the crème brûlée? Why not skip the cooling? Is cooling for setting? Cooling for 4-24 hours is in almost every recipe I find.
Jade So
  • 1,319
  • 10
  • 25
1
vote
1 answer

Is creme brulee supposed to be fatty?

I just made creme brulee but it felt a lot like I am eating butter. I know it should be made with ~35% fat cream so it makes sense to be "fatty". I just have never eaten "real" creme brulee with which to make a comparison and am not sure if it…
mathgenius
  • 727
  • 3
  • 14
  • 22
1
2
3