Question regarding creme caramel

Discussion in 'Food & Cooking' started by tinstryde, Jun 26, 2011.

  1. tinstryde

    tinstryde

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    My recipe tells me to set the oven to 150c and cook the cook the custard for about 1 hour till set and then set overnight.


    Now i put the ramekins in water in the oven which means i am effectively poaching it which further means i am cooking it at about 95c .

    Now my question is would it be right to say that a creme caramel is poached and not baked ?

    Also i would like someone here to clear the concept of a custard.... what exactly goes on inside when we are cooking a custard ??? How and why does it set ? 

    I am confused please help !!!
     
  2. chefross

    chefross

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    You are not poaching the ramekins, you are using the hot water to stabilize the temperature surrounding them. Custard sets because the eggs become the fusing agent instead of gelatin when they are done cold.

    Poaching refers to something that is cooked in simmering water for a specific time.
     
  3. french fries

    french fries

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    No: when poaching, the ingredient is in direct contact with the poaching liquid. In your case the ingredient is only in contact with the ramekin and the hot air on top, not the water. 


    The proteins in the egg white bond with each other, forming a network that traps the water: http://www.exploratorium.edu/cooking/eggs/eggscience.html

    Also see: http://www.exploratorium.edu/cooking/eggs/recipe-flan.html
     
    Last edited: Jun 27, 2011
  4. thetincook

    thetincook

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    I've been thinking for a long time that steaming would be a better method then baking in a bain marie. The skin on top of the custard is the worst part...
     
  5. petemccracken

    petemccracken

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    Hm, I must be doing something incorrectly, never get a skin on my creme brule.

    Of course, that might be because I cover the pan with foil?
     
     
  6. thetincook

    thetincook

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    /img/vbsmilies/smilies/crazy.gif
     
    Last edited: Jun 27, 2011