Creme brulee (Crème brûlée) is a dessert consisting of a rich custard base topped with a texturally contrasting layer of hardened caramelized sugar.
Questions tagged [creme-brulee]
37 questions
1
vote
1 answer
Why do you bake Crème Brûlée?
I've seen that you can cook Crème Brûlée on a stove's hotplate, but most recipes call for it to be baked and that is the traditional way to do it.
Why is that so? Is there some benefit to baking it or is it just tradition?
And can you cook it on a…
mathgenius
- 727
- 3
- 14
- 22
1
vote
0 answers
want to know baking time for creme brulee at 225 degrees in the oven
im making creme brulee. it says to keep it in oven at 325 degrees for 45minutes but my over is maximum till 225 degrees. kindly advice and for how much longer should i let it stay in oven at 225 degrees???
user35895
- 11
- 1
1
vote
1 answer
How to make a smooth crème brûlée top
I make crème brûlée from the Alton Brown recipe and it ends up delicious. However I am still in search of a method that will produce a smoother crust on top.
I use a thin layer of turbinado sugar and a torch directed down from above with slow…
beroe
- 113
- 4
1
vote
0 answers
Why I need to bring cream to almost boil for cream brulee?
I want to try to create cream brulee for the first time. In all the recipes that I have seen till now, you normally need to bring cream to almost boil and let it cool for a little before slowly mixing with eggs. But I wonder is there any reason for…
Afshin
- 111
- 2
1
vote
0 answers
Left over whipped cream
I was just wondering if I can use leftover whipped cream to make creme brûlée? I made a big bowl of whipped cream and don’t really want to toss out the rest of it.
Gabs
- 11
- 1
0
votes
1 answer
Can I fix my unset Crème Brûlée bars
I followed this recipe:
and messed up the temp to bake at because I confused myself when I was doing it. I wanted to make this for my class and so I doubled the recipe as well. I have to bring it in tomorrow morning and was wondering if there’s…
Marlowe
- 21
- 1
-3
votes
2 answers
How to make creme brulee without egg yolks?
A mixture of milk, fat, sugar and egg yolk will thicken once a certain temperature is reached, but if this temperature is exceeded by a few degrees the resulting product will not be palatable. Polysaccharides as a thickening agent may be an…
Noir
- 256
- 2
- 8