243 replies to this topic

[johnny70]

I wouldn't cook it in a large type dish, the centre will take ages to cook, but it will eventually. If you can cook in a saucepan, over a low heat, and then transfer to your serving dish.

If you do cook in your big dishes, the first will be fine while cooking the other.

Good luck hope they turn out ok!

Regards
JOHNNY

[johnny70]

next time you make take them out while they are still quivering, they will carry on cooking while they cool down.

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

Regards
JOHNNY

[ludja]

Don't know if you have a torch or not... but if you're using the broiler, it is good to have the ramekins sitting in a deeper dish with cool water coming halfway up the ramekins. Then, put in them into caramelize the topping after the broiler is preheated. This helps to keep the custard from cooking any more...

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...

[kthull]

If you search for eggnog creme brulee on epicurious.com, you'll find their recipe which has time and temp for a large creme brulee. I made it last year and it was amazing. I can't recall the size any more, but it may be close to what you are looking for.

[Dejah]

Thanks, kthull, for the lead on eggnog creme brulee. Looks like what I'll be able to handle for the crowd, and I just happen to have lots of eggnog on hand. I'll do the recipe early Xmas morning to serve that evening.
I hope it is a "no fail" recipe!

[tan319]

maybe make it the day before?

[kthull]

Glad to help Dejah, and tan is absolutely right...make it the day before. I've found that eggnog recipes especially need some extra time for the flavors to really become pronounced.

[CRUZMISL]

LOts of creme brulee ?'s lately so here's another.

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.

Any ideas?

Joe

[nanuq]

I attended a small class by a dessert chef on Creme Brulee a while ago. She suggests making a larger container as it is diffcult to cook the smaller ones evenly, and easy to overcook them. Also recommends making it the day before before topping.

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!

Tracey

[Dejah]

Tracey,

I would really appreciate the recipe!

kthull,

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!

[cakedecorator1968]

Hi Everybody!

Is it possible to cut disks of brulee to be used for interiors when molding items?

For example:
I want to make a chocolate dessert cylinder with different layers and then have an orange brulee filling.

Thanks a bunch!
BB

[chefette]

Bian, re the cut disks of brulee - This is definitely a possibility - especially if you go with the stovetop method and use a bit of gelatin. You can mold off small domes or shapes in flexipans and freeze then pop them out and incorporate in cakes or other desserts, or you can prepare sheets of brulee in the same manner and cut them up.

[Steve Klc]

Joe--you should be using yolks only. Start with the Jacques Torres creme brulee recipe in Dessert Circus for a baseline and adjust according to the taste and flavor you want.

[CRUZMISL]

Thanks Steve.... I'll give that a try. Ironically, Dessert Circus was a Christmas gift I asked for....

[KarenS]

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...

[nanuq]

Dejah, just to let you know I sent off email this morning asking for permission to post the recipe but have not heard back - yet. I hope I can get an answer in time!

Good luck with the other recipes you are trying.

Tracey

[Dejah]

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...

Karen et al,

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?

[tan319]

Dejah,
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!

[Dejah]

Thanks for the info', Tan.

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

[KarenS]

I must credit this to Postrio, I was quite shocked by the method- but it is GREAT!

6c cream
8 oz sugar
pinch salt
1 vaniila bean
24 yolks

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.

[CRUZMISL]

I'm trying to perfect Creme Brulee. I'm having trouble determining what "until just set" means. Is there an internal temperature to determine this? That way I can visualize what the custard looks like and know when to remove it next time.

Thanks,
Joe

Edited by CRUZMISL, 24 December 2003 - 12:25 PM.

[jeniac42]

A bit late here, but I'll add what I know.

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.

[Scotty O]

This question is going to give away my inexperience with creme brulee, but here it goes: What should the final consistency of the custard be? I made it the other night, and took them out when they were still slightly wobbly in the middle, and the end product wasn't too much different than a creme anglaise. Is it supposed to be stiffer, more like a panna cotta, or did I get it right?

[Louisa Chu]

A creme brulee and a creme anglaise are totally different things - the latter's a thick liquid and yes, the former's more like a panna cotta. As for the right consistency you have a little play with personal taste - make it as firm or as soft as you like but it should be set but a soft set in the center.

[Wolfert]

[quote name='Scotty O' date='Jan 2 2004, 11:01 AM'] This question is going to give away my inexperience with creme brulee, but here it goes: What should the final consistency of the custard be? I made it the other night, and took them out when they were still slightly wobbly in the middle, and the end product wasn't too much different than a creme anglaise. Is it supposed to be stiffer, more like a panna cotta, or did I get it right? [/quote]
[QUOTE]

[Wolfert]

Did you use small high ramekins or flat porcelain dishes?

It could make a difference during 'cool down.'

[lmarshal1]

My husband loves creme brulee, but I've never made it at home. I have three different recipes for it, all a little different, and one of them makes the process sound pretty intimidating. Suggestions? lkm

[foolcontrol]

I don't have a good recipe right off the top of my head. The "Best Recipe" by Cooks Illustrated has a well tested recipe.

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.

[lmarshal1]

Thanks. I have the Cooks Illustrated recipe, the ramekins, and the propane torch. Guess there's no reason not to just "leap in," is there! Can't believe I'm asking about a recipe that calls for heavy cream at the same time I'm paying serious attention to a weight-loss strategy in Dieting for Dummies! lkm

[foolcontrol]

You can make Panna Cotta with fat free half and half and splenda. That makes it no fat and almost no carbs. You can then garnish with a sprig of mint, raspberries and raspberry coulis. I have never tried a Panna Cotta Brulee but it may be worth a shot. The one concern I have is weither or not it would melt the gelatin in the panna cotta.

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.