The custard tag has no wiki summary.
23
votes
8answers
11k views
What can I use for a Crème brûlée if I don't have a blow torch?
I've always wanted to make a Crème brûlée but I don't have a blow torch to burn the top with. Is there anything else I can use to get that nice crunchy caramel on top?
8
votes
3answers
3k views
How to Make the perfect French Custard?
I've tried numerous recipes, watched different videos, and adopted different techniques, but to this day I can't make good plain custard.
Some of the issues with previous custards:
Egg taste ( I ...
5
votes
2answers
4k views
Which kind of cream do I use for creme brulee?
I'm following this recipe to make cream brulee: http://www.masterchef.com.au/creme-brulee.htm
I'm a little confused over the correct type of cream to use. They list "thickened cream" but because this ...
4
votes
5answers
2k views
Does Julia Child's Crème Brûlée work?
In "Mastering the Art of French Cooking", Julia et al. explain that Crème Brûlée is simply Crème Anglaise (Light Custard Sauce) made with whipping cream instead of milk, half the amount of sugar and ...
4
votes
2answers
606 views
Creme brulée heating milk
In creme brulée, does milk/cream really have to be brought up to simmering point before being adde to the egg/sugar mixture and being put in oven in bain marie? Seems a waste of time to wait for it to ...
3
votes
1answer
485 views
Why is my pastry cream (custard) grainy?
I made a simple pastry cream from a recipe that I've used once before uneventfully, and this time it turned out with a grainy texture.
The procedure was basically to: whisk together 3 egg yolks and ...
3
votes
1answer
507 views
How to customize the softness of custards like flan?
How do you dial in the right amount of thickness vs soft melt in your mouth style?
These are what I believe affect it:
Ratio of eggs to milk
egg yolk to egg white ratio
condensed, evaporated, ...
2
votes
2answers
589 views
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 ...
2
votes
2answers
223 views
What could be used as a savoury custard to serve with a savoury jam roly-poly?
I'm not mad, you know.
I have this plan to serve a meal backwards - coffee and brandy, then dessert, then a main, then starters, then champagne. Except that of course each stage will be tailored to ...
2
votes
2answers
143 views
How can you achieve the glazed top in a mille-feuille?
A mille-feuille (or tompouce) is a pastry, consisting of layers of puff pastry with pastry cream in-between (see this if you don't know it).
If you buy it in a pastry store, I find that the glazed ...
1
vote
1answer
677 views
How would I make a Paleo yogurt-based frozen custard?
OK, I've been tasked with making a Paleo dessert, and I'd like to try to make a frozen dessert. Here are the ground rules for Paleo desserts: only fermented dairy (yogurt is fine, milk and cream are ...
1
vote
3answers
201 views
Egg and gluten free custard ideas?
How can I make custard for a friend (as part of a desert) who is egg and gluten intolerant? Should I just not bother?
Thanks in advance!
1
vote
1answer
363 views
How do I make the filling in pain aux raisins / danish pastry
I'm making pain aux raisin, but would like some help making the jelly like filling that goes in between.
The recipe here describes the filling as frangipane, yet when I make it, it is not as jelly ...
0
votes
1answer
285 views
Suggestions for storing homemade frozen custard
I've been having a hankering for Rita's ice cream because I love frozen custard. It's so much richer than vanilla ice cream. I've decided to try to make it myself with this recipe.
I have the ...
