40

This is a tough question. Fresh fruit puree is very unsuitable for incorporating in custards if you want a strong flavor. It contains tons of water, and dilutes your creme brulee a lot, and also brings the pH balance out of whack, interfering with the setting. You can only incorporate small amounts for color and a hint of flavor. Don't forget to add sugar to ...


11

Crème Pâtissière is a thicker mixture, and is usually used for filling a pastry. It would be rolled into, or injected into something that would then be baked. As such, it needs to be thicker, so as not too leak out, and usually more flavourful, as it is the main flavour in the pastry. Crème Anglaise is what the English would call custard. It is usually ...


6

The egg yolks can thicken the liquid when you heat it, like in a standard egg custard (the home made version, not the one made from custard powder). But this is a fairly tricky procedure: if you heat it too much the mixture will separate. So best done on a double boiler ('bain marie'). And in addition, you have the whipped cream and the gelatine, which will ...


6

What went wrong is that you mixed up your terms and made the wrong recipe. There are many custards. The common thing is that they are all a liquid thickened by mixing it with egg yolks and cooking them until they are just right. But from there on, you get countless variations, and they can have different names. The name "crème anglaise" is used for a ...


6

I've successfully cooked Creme Brulée with whole raspberries at the bottom. Perhaps you could use a similar strategy, e.g. put in halved strawberries (perhaps with the cut face against the bottom of the bowl to minimise interaction). Whole fruit will minimise altering the pH or water content provided it doesn't disintegrate. You could combine this with some ...


5

My favourite solution to the problem is to infuse the cream with a Strawberry (or any flavour) tea (well technically infusion) Here is the one I used but I suspect any would do. Just infuse overnight in the fridge and then strain after you have heated the cream .


1

In a nutshell, both have the same ingredients, except crème pâtissière also has flour in it. That is the main difference.


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