Tag Info

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 ...

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 ...

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 ...

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 ...

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