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1
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1answer
60 views

Will agitated already set custard re-set again?

Assume that I will put cream/yolk mixture in to a water bath (in a container or a bag) let it there on 80C for an hour. Cool it. This will set. If I agitate this liquid to make it pourable. Will it ...
0
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0answers
346 views

Creme brulee too runny, need help ASAP

My creme brulee turned out too runny. I need this recipe as I'm serving it for a family dinner tomorrow. Please tell me what I did wrong, I followed the recipe and didn't change anything to it except ...
0
votes
1answer
101 views

Can I fix my unset Crème Brûlée bars

I followed this recipe: and messed up the temp to bake at because I confused myself when I was doing it. I wanted to make this for my class and so I doubled the recipe as well. I have to bring it in ...
0
votes
1answer
324 views

Is creme brulee supposed to be fatty?

I just made creme brulee but it felt a lot like I am eating butter. I know it should be made with ~35% fat cream so it makes sense to be "fatty". I just have never eaten "real" creme brulee with ...
8
votes
1answer
660 views

Creme brulee has hard top layer

As some of you may have noticed, I'm on the trails of making perfect good creme brulee. Recently I've had great success and ended up with creme brulee of nice consistency... however there the top ...
8
votes
1answer
381 views

creme brulee caramelized sugar disappearing

I've recently made some creme brulee, poured sugar on top of it and used a kitchen blow torch to caramelize it and capitalise on a finished product. After that I put the creme brulee in the fridge ...
8
votes
2answers
1k views

Creme brulee cooking temperature

I intend to try and make Crème brûlée. However, instead of baking it in a bain-marie I intend to cook it in my Kenwood Cooking Chef, which uses induction heating to cook the ingredients right in the ...
3
votes
2answers
383 views

What is the proper technique for torching a creme brulee?

Should you ever have your torch face downwards? When I do that I get huge flames. I try to torch it from the sides, but the sugar caramelizes very unevenly.
1
vote
1answer
131 views

Why do you bake Crème Brûlée?

I've seen that you can cook Crème Brûlée on a stove's hotplate, but most recipes call for it to be baked and that is the traditional way to do it. Why is that so? Is there some benefit to baking it ...
2
votes
1answer
1k views

Why did my Creme Brulee end up with lots of oil?

I used a youtube recipe for passion fruit creme brulee. I followed the ingredients and the steps and my creme brulee ended with lots of oil on top of it. Why did this happen? EDIT. My burnt sugar ...
4
votes
3answers
9k views

Creme Brulee did not set, can I fix?

My Crème Brulee did not set. Recipe: 2 cups heavy cream 6 egg yolks 1/2 cup granulated sugar 1 teaspoon vanilla extract 1/2 cup light brown sugar Directions Heat cream in heavy saucepan just ...
5
votes
1answer
244 views

Can old eggs affect my Creme Brulee?

I have about a dozen eggs which are very near the expiration date and about half a dozen week or so old eggs. Now I thought I could either take advantage and whip up a Creme Brulee. My question is, ...
1
vote
0answers
133 views

want to know baking time for creme brulee at 225 degrees in the oven

im making creme brulee. it says to keep it in oven at 325 degrees for 45minutes but my over is maximum till 225 degrees. kindly advice and for how much longer should i let it stay in oven at 225 ...
7
votes
2answers
2k views

Is there a way to forestall vanilla bean marrow falling to bottom of crème?

Every time I make use of vanilla beans, specifically the seeds contained in the pods, the seeds fall to the bottom of whatever it may be that I am making. I was wondering if there is a technique to ...
11
votes
2answers
1k views

Serving Creme Brulee to a large group of people

I have 60 creme brulees set in mason jars. The idea is to serve this to a group of 60 people at once. How do I ensure my crust for the first one doesn't get soggy? Each creme brulee, from opening to ...
4
votes
1answer
660 views

Can I save a Creme Brûlée with a soggy crust?

I wasn't thinking, and put the top layer of hardened sugar on my creme brûlée last night. Now it's a little bit soggy, and I'm trying to figure out how to save my dessert for a party today. By the ...
2
votes
2answers
1k views

Flambe, alcohol percentage and water residue

In Norway, the strongest liquor allowed to buy is 60% (120proof?). I try to flambé my Crème Brûlée as suggested in Can I make Crème Brûlée using a flambé?. Problem is that my ...
1
vote
1answer
481 views

How to make a smooth crème brûlée top

I make crème brûlée from the Alton Brown recipe and it ends up delicious. However I am still in search of a method that will produce a smoother crust on top. I use a thin layer of turbinado sugar and ...
5
votes
2answers
1k views

Can I set a creme brulee with agar agar?

I am trying to make a new dish, I really want to make a creme brulee but I don't want to be shackled to the idea of using a ramekin. Is there any way I can set it with agar in a rubber mold and be ...
4
votes
2answers
7k views

What makes creme brulee set?

I've attempted to make creme brûlée several times using different recipes. The usually result is that the custard doesn't set, and gets up too runny. I've tried adjusting the ingredients, and the ...
9
votes
4answers
19k views

Melting sugar on creme brulee with blow torch

Whenever I try to melt the sugar on top of a creme brulee with my kitchen blow torch, I find that the sugar takes forever to discolour even slightly, let alone melt. Eventually isolated patches of ...
3
votes
2answers
4k 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 ...
4
votes
1answer
1k views

Different techniques in making creme brulee

What is the difference between stirring the egg yolks and sugar then adding the heated cream and heating the cream and sugar together then add the mixture to beaten egg yolks? Also some recipes call ...
8
votes
2answers
20k 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 ...
5
votes
3answers
3k 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 ...
15
votes
9answers
15k views

Can I make Crème Brûlée using a flambé?

I've made Crème Caramel/Crème Brûlée several times and don't have too much trouble with it. I'll be making them for company this weekend and thought it would make for a nice spectacle to flambé them. ...
6
votes
5answers
4k 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 ...