Jump to content

  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Sous vide creme brulee temps?

torolover

By torolover
in Pastry & Baking

 Share

Recommended Posts

torolover

torolover

Posted
Posted

I tried the Modernist Cuisine's Coffee Creme Brulee recipe however it came out bad and too thick.

They recommend sous vide at 181F and pulling it out when it reaches 176F.

First of all why don't they just recommend sous vide at 177F?!

What's even more frustrating is that Modernist Cuisine has a custard chart where they recommmend using 70% egg Yolk to liquid and recommending 167F for Creme Brulee. Why don't they follow their own chart and use 70% egg and 167F in their recipes?

Anyone with good recommendations for Creme Brulee temperature and egg yolk percentages?

Thanks!

Link to comment
Share on other sites
 Share
Go to topic listing
×
×
  • Create New...