Classic French Creme Brulee - The TopicFrench
Posted 20 December 2003 - 01:51 PM
If you do cook in your big dishes, the first will be fine while cooking the other.
Good luck hope they turn out ok!
Posted 20 December 2003 - 01:54 PM
Use a thin layer of white sugar and carmelise then add a second thin layer and caramelise, that way you get a really great caramel on top.
Hope that helps
Posted 20 December 2003 - 02:02 PM
May only be my pet peeve, but for creme brulees I like to have the custard below the topping cool and firm; not warm and melty...
-- Gabriel Garcia Marquez, 1962 "Big Mama's Funeral"
Posted 20 December 2003 - 08:53 PM
Posted 20 December 2003 - 10:18 PM
I hope it is a "no fail" recipe!
Posted 20 December 2003 - 10:53 PM
Posted 21 December 2003 - 10:22 AM
Posted 21 December 2003 - 12:13 PM
The recipe I was using called for cream, half and half, sugar, vanilla and 3 whole eggs, not the usual yolks only. Just curious why is tatses "eggy"? It's still good but would like more of a creamy vanilla taste.
Posted 21 December 2003 - 08:29 PM
Because we like the individual look, I made it in a larger dish and then cut out portions for smaller ramekins - the topping hides all.
If you are interested in the recipe, I will ask her permission to share it. It's one of the best I have ever tasted!
Posted 21 December 2003 - 08:53 PM
I would really appreciate the recipe!
I am going to take tan's suggestion. I am actually going to make the eggnog one tomorrow for a test run. and I realized after, that it wasn't eggnog-eggnog that I use, but rum and brandy! Please don't expect a report tomorrow night as I may be under the table from the booze!
Posted 22 December 2003 - 12:16 AM
Is it possible to cut disks of brulee to be used for interiors when molding items?
I want to make a chocolate dessert cylinder with different layers and then have an orange brulee filling.
Thanks a bunch!
Posted 22 December 2003 - 05:46 AM
Posted 22 December 2003 - 05:57 AM
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Posted 22 December 2003 - 06:08 AM
Posted 22 December 2003 - 02:58 PM
Posted 22 December 2003 - 08:14 PM
Good luck with the other recipes you are trying.
Posted 23 December 2003 - 06:39 PM
Karen et al,
If you make it stovetop, instead of baking, you can pour it into any container you want. I prefer stovetop, as you have more control over your entire batch (no oven hotspots etc...
By making it stovetop, is there another recipe for this...or can I still use any creme brulee recipe? How long do I cook the mixture then? Just until thickened?
Tan suggested making the creme brulee the night before....do I do all the steps, then, instead of putting it in the ramekins and baking immediately, put into containers and refridgerate until I bake them NEXT day?
Posted 23 December 2003 - 07:33 PM
I was actually suggestting trying the recipe ahead of time to make sure it tastes ok and to work out any kinks.
I also suggest making the brulees the day before so that the flavor develops too. And you have less stress in your cooking day Of course you would torch them just before you serve.
As for the stovetop method, heat your cream mix to the boil, yolks ready, add the sugar (I use 3/4s in the cream and use the other 1/4 for my eggs) and whisk a bit right before your cream comes to the boil, then temper the yolks with the cream, and pour back into your pot, keeping the heat very low.
Stir slowly across the liquid ( I use a zigzag pattern) and you'll start feeling the liquid thickening. Pull the spoon out and see if the liquid coats the back of the spoon( draw a line with your fingertip acoss the back of the spoon, it should stay clear) You can also use a digital thermometer set at 85c( about 185f) .Take off the heat, strain and pour into your ramakins .
They should be in a pan, ready for a bit of water to cook them in.
Cook them and let them cool off in the water bath.
Then cover with plastic wrap and refrigerate.
Hope this helps and good luck!
Posted 23 December 2003 - 08:13 PM
I made the eggnog recipe last night and we tasted it tonight. I had some "bubbles" on top, and now I realize I should have strained it as I poured into the baking dish. Otherwise, I browned the sugar under the broiler ( as I don't have my Xmas present yet ). The family enjoyed my first creme brulee!
Tonight, I was just wanting more info' as I think I am ready to try and make the recipe for the large family dinner on Thurs. I am also making my traditional trifle, just in case
Posted 23 December 2003 - 11:47 PM
8 oz sugar
1 vaniila bean
In a heavy bottomed pot bring the cream, salt, and split and scraped vaniila bean to a boil. Turn off heat and add the sugar, then temper your yolks with the hot cream (do not whip them- the yolks just need to be broken and stirred). Pour everything back into the pot and turn the heat back on.
1) Never leave the pot.
2) Whisk constantly the sides and bottom to keep custard from sticking and burning.
Bring the mixture to a full boil- make sure that the center of the mixture is bubbling. You are trying to break the custard. You are taking the custard beyond its setting point and then bringing it back.
Strain the custard into a container in an ice bath. Beur mix (or immersion blender) the custard untill smooth. Leave a whisk in the custard and cool slightly. Pour in dishes etc... You will be ready to serve in an hour or so.
This recipe puzzles people- they can't figure out how you got fresh berries under your custard. It was created for volumne production- we could not wait for 45 minute stovetop (this was back in the day when Postrio was serving 500 desserts on a Friday). We also served the brulee in a puff pastry shell- that was one of Wolfgang's signature desserts for years.
Posted 24 December 2003 - 12:25 PM
Edited by CRUZMISL, 24 December 2003 - 12:25 PM.
Posted 31 December 2003 - 01:37 AM
I haven't ever seen the foamy layer problem, but I have successfully used a torch to remove small surface bubbles to make a smooth-topped custard. I always make sure the water bath is at the same level as the custard in the ramekin, which seems to work rather well for me. I cook my brulees in a hotel pan covered with foil and cut holes in it to allow extra steam to escape - this is the way I was taught to do them but it seems to work quite well. Experienced opinions on why this works would be appreciated.
The convection oven at work has the Fan from Hell and I didn't tighten the foil down enough one time, and found that the resulting brulees looked like they were baked in a wind tunnel. That was fun.
Joe, it's hard to explain online but I remove the brulees from the oven when the edges are set and the center is still wobbly.
I get to make about 40 brulees a week (we don't sell that many of them) and it's been my little kitchen moment of Zen, so I love reading this thread to see what other people know. The folks I work with in the kitchen know the methods but not always the whys of the methods, so it's really interesting to get other perspectives.
Posted 02 January 2004 - 11:01 AM
Posted 02 January 2004 - 11:59 AM
Posted 02 January 2004 - 01:11 PM
Posted 02 January 2004 - 01:14 PM
It could make a difference during 'cool down.'
Posted 07 September 2004 - 06:11 AM
Posted 07 September 2004 - 07:42 AM
I think the key and what may sound like the most intimidating part is burning the sugar on top. You should not be afraid of this. It is very fun. Make sure to use a propane torch. I use the kind you buy in the plumbing department at Walmart. The small ones that you buy at the kitchen stores does not hold enough gas and cost quite a bit more. I have used both types and prefer the plumbing torch. I have also used the broiler (no recommended). I usually use ramekins. Here is the deal. Sugar and burn one of the custards. If you overburn the sugar, scrape it off and try it again. It just takes a few attempts to get the process down. It does not take long to burn the sugar.
Posted 07 September 2004 - 07:47 AM
Posted 07 September 2004 - 08:10 AM
I have had Fois Gras Brulee that was absolutely fantastic. Just take a slice of Fois Gras and burn some sugar on top. It is really good.
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