Questions tagged [creme-brulee]
Creme brulee (Crème brûlée) is a dessert consisting of a rich custard base topped with a texturally contrasting layer of hardened caramelized sugar.
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Why I need to bring cream to almost boil for cream brulee? [duplicate]
I want to try to create cream brulee for the first time. In all the recipes that I have seen till now, you normally need to bring cream to almost boil and let it cool for a little before slowly mixing ...
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Why do I need to use the oven to make crème brûlée? Or do I?
I really don't get it. Yolk must coagulate at 83 °C (181 °F), so why doesn't any recipe tell to simply put it into a water bath on a stove? Or are there any such recipes?
My intuition tells me to ...
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Left over whipped cream
I was just wondering if I can use leftover whipped cream to make creme brûlée? I made a big bowl of whipped cream and don’t really want to toss out the rest of it.
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Cooking custard for crème brûlée macarons
I'm planning to make crème brûlée-flavored French macaroons, which will consist of vanilla-flavored macaroons, topped with caramelized sugar for the shatter-y effect, and a vanilla bean custard ...
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Cocktail infused Creme Brulee?
I am making crème brulee for 60, I intend to sous vide them (thinking 180 degrees F, roughly 83C?), and I would like to create an "old fashioned" flavored crème brulee. To accomplish this, I ...
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Where did my creme brûlée go wrong?
I’ve watched and read a lot on creme Angela is, brûlée and caramel. In two attempts the final product has improved a lot, but I’m not sure where this is going wrong. Could someone help, please?
Recipe:...
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Incorporating fruits in creme brulee
Does anyone have any idea on what precautions to take while combining fruit puree with custard for creme brulees? I added strawberry puree ( which I added some lemon juice to) to my custard and it ...
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How to make creme brulee without egg yolks?
A mixture of milk, fat, sugar and egg yolk will thicken once a certain temperature is reached, but if this temperature is exceeded by a few degrees the resulting product will not be palatable. ...
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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 ...
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Why cool creme brulee?
Why bake, cool then torch the crème brûlée? Why not skip the cooling? Is cooling for setting?
Cooling for 4-24 hours is in almost every recipe I find.
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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 ...
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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 ...
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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 ...
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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 ...
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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 ...
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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.
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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 ...
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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 ...
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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 ...
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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, ...
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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 ...
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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 ...
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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 ...
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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 ...
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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 ...
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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 ...
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Crème brûlée without torch
Is it possible to finish a crème brûlée without a torch? Are there any other creative methods to get the sugar to crisp up on the top of this delicious dessert?
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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 ...
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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 ...
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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 ...
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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 ...
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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 ...
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How to do creme brulee 'to go'?
I used to sell desserts and baked goods - I'm thinking about 'reopening'. I would like to offer creme brulee as an option since its one of the more popular desserts when I make it for friends and ...
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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 ...
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What is the point of heating milk/cream for making Creme Brulée?
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 ...
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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. ...
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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 ...
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