creme brulee disaster

Discussion in 'Professional Pastry Chefs' started by cheftrixy, Apr 26, 2013.

  1. cheftrixy

    cheftrixy

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    OK guys i need some help I am for some reason having a problem with creme brulees at my new job. sometimes i make them and it comes out great other times not at all. i cant figure out what I'm doing wrong. my head chef has me cook them in the steam oven for about 30 min. at 265 degrees no water bath might i add. in a full hotel pan plastic on top. sometimes they don't set completely other times they are over done done i just cant figure it out please help what is the best way to cook creme brulee. he is very set about cooking it this way but i just cant get it down.
     
  2. rat

    rat

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    You don't need a steam bath. I do mine in a old crappy convection at 205'F for @ 45 minutes for a 4 oz portion, come out perfect.

    If your cooking method is always the same then the problem I think would lie in the scaling of the recipe.  Check them frequently, especially with no water bath as the temp can quickly rise. Do you use a thermometer to see of they are done? That could help.
     
  3. kuan

    kuan Moderator Staff Member

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    How hot is it when it goes in the steam oven?   I might be that your mixture is too cool before it goes in the oven.
     
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  4. rat

    rat

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    I agree with Kuan, OR the mix may be too hot??  I like to let the base sit overnight, it also helps with the vanilla seeds sinking.
     
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  5. cheftrixy

    cheftrixy

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    well everybody thank you so much i used all the advice and now have perfect creme brulees every time!
     
  6. kuan

    kuan Moderator Staff Member

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    Glad it worked out.
     
  7. rat

    rat

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    That's great!! glad to help