- Joined Apr 6, 2010
I need to make about 20 creme brulees for a party, how can I make them in one kitchen and then travel an hour with them with out using a ramekin?
Huh? Peraps I do not understand, in my experience, Creme Brule is served in the ramekin.I want to make them in the ramekin but be able to transport them with out having them in.
Titomike are you refering to Creme Caramel?You seem like the the kind of guy that might give it a go 'cos its all in the execution...
Cut some rounds from a thin guage pvc downpipe that are just taller than your desired brulee.
Make a light caramel and pour hot in circles just bigger than your greased moulds on an oiled cookie sheet...lay them down and allow to set then scrape away the excess.
Make a stove-top brulee mix heavier on yolks or don't be shy to use a little flour or gelatin...your in the construction business now!
Fill your moulds, chill & transport.
To prep for serving...if the caramel is sticky to your fish-slice by now, heat the cookie sheet from chilled to carefully to 'dry' the caramel if necessary weight the moulds to keep a seal. Chill to set.
Flip on the plate, unmould with your purpose built plunger thing so as not to break the caramel...might work.
Our man Zane is daring to dream....I'd say this'll need to be the love child of a dark and mysterious panna cotta /img/vbsmilies/smilies/cool.gif and... "the mighty but soft Brulee" /img/vbsmilies/smilies/mullet.gif ...../img/vbsmilies/smilies/smile.gifMix of.... lack of having 20 ramekins and that I can think of innovative ways to plate them.