CREME BRULEE SERIOUS HELP

Discussion in 'Pastries & Baking' started by carlaird, Oct 3, 2010.

  1. carlaird

    carlaird

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    I have been making the same recipe for Creme Brulee from la Rousse Gastronomnique

    It comes out great except the bottom is always curdled a little

    I've tried lowering the baking temp

    cooking times

    temp of bain marie

    still curdled

    Is this normal?
     
  2. boar_d_laze

    boar_d_laze

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    Try keeping the bottom of your cocottes from too much contact with the floor of your bain marie pan.  You can use a rack, skewers, pieces of chain, whatever. 

    BDL
     
    Last edited: Oct 3, 2010
  3. petemccracken

    petemccracken

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    I always line the pan with a "side towel" or equivalent
     
  4. carlaird

    carlaird

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    REALLY!?!?!
    Place the towel then the dish then fill 1/2 way with water and bake?!?!
     
  5. boar_d_laze

    boar_d_laze

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    Sure.  Why not?

    BDL
     
  6. petemccracken

    petemccracken

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    Yup, every day for almost three years!
     
  7. carlaird

    carlaird

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    OH WOW
    OK
    I'll do that!!
     
  8. kuan

    kuan Moderator Staff Member

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    You use hot water too right?
     
  9. abefroman

    abefroman

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    What do you mean by low temp?  I usually cook them at 275-300.  275 take about and hour 300 takes 45min (if I remember correctly, I haven't made them in a while)
     
  10. panini

    panini

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    TUCook

    Sounds like you've made a few.

    Most everything I know also comes from European Chefs.

    It's really like Creme Anglaise method. I just wanted  to add that once the mixture is ready to pour,

    I run a stretched paper towel along the top of the mixture to remove all the bubbles and foam.

    Also FYI, whenever trying to scald milk or cream I always take a part of the total sugar and add it to the milk.

    This will leave a bigger window and less room for mistake at that time between scald and boilo up.

    For what it's worth.

    You can prevent curdling by shortening the cooking time. You can take the finished formula and thicken over a double boiler.

    Panini