CREME BRULEE SERIOUS HELP

229
10
Joined Jan 16, 2007
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?
 
8,550
210
Joined Feb 13, 2008
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:
229
10
Joined Jan 16, 2007
REALLY!?!?!
Place the towel then the dish then fill 1/2 way with water and bake?!?!
 
1,426
25
Joined Mar 12, 2005
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)
 
5,192
295
Joined Jul 28, 2001
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
 

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