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I've done this with pannacotta. After cooking, it needs to cool in the fridge to set. When you leave it to set, the seeds settle on the bottom. So: Get a deep oven tray, fill with ice and water; Place ramekins/bowls that are filled with mixture into the tray, make sure your water level is not too high; Stir mixture in ramekins until it is quite cool, which ...


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Personally the only way I've ever achieved a good suspension of vanilla in my Brûlée's is by cooking the custard over a bain-marie until thick and... custard like. Once it's nice and thick I'll then pour it into my molds and then bake them for 10-15 min at around 110°c just to finish off. Be very careful not to over cook them the last thing you want, after ...



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