creme brulee

618
11
Joined Jul 18, 2000
need to see the recipe and the method. You may not be cooking out the eggs enough.

[This message has been edited by Nick.Shu (edited September 10, 2000).]
 

nicko

Founder of Cheftalk.com
Staff member
4,314
351
Joined Oct 5, 2001
I always used a standard 8 egg yolks to 1 quart of cream and that worked great.
 
1,839
11
Joined May 29, 1999
My base recipe for brulee whatever the flavor most any flavor you desire can be infused in place of the ones I have listed.


Classical Brlee

One quart 40% Heavy Cream
One split and scraped Vanilla Bean
One two inch long piece of cinnamon stick
One lemon zest
One cup of granulated sugar
dash of kosher salt

Boil the above and off the heat, temper in:

Ten extra large egg yolks
One whole egg

Strain

Let sit on ice until cool than bake in ramakins, in a waterbath at 350F covered until gently set.

This should taste like heavenly custard. for the top I use a mix of Bar Sugar and baked Brown sugar cooled and put through the food processor and then sifted.

Enjoy.




------------------
bake first, ask questions later
 
30
10
Joined Sep 10, 2000
I've tried seceral recipes. I'll cut down on the egg ratio's and see if that helps. I like a creamier compare to a custard type.
 
7,375
69
Joined Aug 11, 2000
Bar sugar? never heard of does it go by some other name? Lemon grass and ginger make wonderful flavorings.

Why 10 yolks and 1 whole egg what does one white do for you?
 
1,839
11
Joined May 29, 1999
Domino Super Fine Sugar, used for bar drinks. It comes in a box not bag and is fine like Diamond Salt. Dissolves in liquids fast.

That extra egg tends to garantee a set custard.



[This message has been edited by m brown (edited September 17, 2000).]
 
618
11
Joined Jul 18, 2000
yep. A teacher one explained why too.

The base for anglais or brulee contains a lot of fat and very little protein. As the egg yolk, cream, and to a lesser extent, milk contains a large amount of fat to the amount protein in the mixture, the process of adding egg white or albumen therefore increases the level of protein and ensures its setting. (i.e. like gelatine)
 

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