THE CASSEROLE DISH SAYS NO BROILING??!!! Creme brulee questions continue?!
Our casserole dish says no broiling! Would it explode or something if I broil it for 1 minute!?!?!?Www@FoodAQ@Com
Answers:
If the casserole dish says no broiling, it isn't safe to do!.!.!.that's 500 degrees it would have to withstand!.
Do you have another dish that can be used!?
I found this really old recipe:
This is an old creme brulee recipe that dates back to 1909!. It was taken from The Ocklye Cookery Book by Eleanor L!. Jenkinson!.
Ingredients
2 1/2 cups heavy cream or 1 1/4 cups heavy cream and 1 1/4 cups light cream
4 large egg yolks, well beaten
1/4 to 1/3 cup superfine sugar*
Instructions
Bring cream to a boil, and boil about 30 seconds!. Pour it immediately into the egg yolks and whisk them together!. Return the mixture to the pan and continue cooking without allowing it to boil!. Stir the mixture until it thickens and coats the spoon!. Pour the mixture into a shallow baking dish!. Refrigerate overnight!.
Two hours before the meal, sprinkle the chilled cream with the sugar in an even layer and place it under a broiler preheated to the maximum temperature!. The sugar will caramelize to a sheet of brown smoothness!. You may need to turn the dish in the grill to achieve an even effect!. It is important that this step be done very quickly in order to keep the custard cold and firm and the top crisp and brown!.
*The custard in this recipe does not call for sugar!. The sweetness is derived from the burnt sugar crust!.
Serving size - 4 to 6Www@FoodAQ@Com
Do you have another dish that can be used!?
I found this really old recipe:
This is an old creme brulee recipe that dates back to 1909!. It was taken from The Ocklye Cookery Book by Eleanor L!. Jenkinson!.
Ingredients
2 1/2 cups heavy cream or 1 1/4 cups heavy cream and 1 1/4 cups light cream
4 large egg yolks, well beaten
1/4 to 1/3 cup superfine sugar*
Instructions
Bring cream to a boil, and boil about 30 seconds!. Pour it immediately into the egg yolks and whisk them together!. Return the mixture to the pan and continue cooking without allowing it to boil!. Stir the mixture until it thickens and coats the spoon!. Pour the mixture into a shallow baking dish!. Refrigerate overnight!.
Two hours before the meal, sprinkle the chilled cream with the sugar in an even layer and place it under a broiler preheated to the maximum temperature!. The sugar will caramelize to a sheet of brown smoothness!. You may need to turn the dish in the grill to achieve an even effect!. It is important that this step be done very quickly in order to keep the custard cold and firm and the top crisp and brown!.
*The custard in this recipe does not call for sugar!. The sweetness is derived from the burnt sugar crust!.
Serving size - 4 to 6Www@FoodAQ@Com
better get a blow torch that you can use ONLY on top of the creme brulee, or change pans!. If it says no broiling, there's a reason!. It is likely to explode, esp!. put in cold!.Www@FoodAQ@Com
probably not,but it may crack!.are you making creme brulee!?you should use a torch instead if you are!.just a regular propane torch!.Www@FoodAQ@Com
No it shouldn't exploid!. But to be safe, use a torch!. (yummier blulee)
I mean, you may end up with cracked dishes if you don't!.Www@FoodAQ@Com
I mean, you may end up with cracked dishes if you don't!.Www@FoodAQ@Com
Broiling will create too much heat differential;-{ it'll crack!.
Try a convection oven instead, or use a torch on surface!.Www@FoodAQ@Com
Try a convection oven instead, or use a torch on surface!.Www@FoodAQ@Com
You seem to be having one hell of a time trying to make that creme brulee!.!.!.maybe try something easier for dessert!
p!.s!. hi coinman!Www@FoodAQ@Com
p!.s!. hi coinman!Www@FoodAQ@Com
It may break!. Use a torch and go light on the sugar so that it will carmalize easier!. Stay away from the sides as well!.Www@FoodAQ@Com
Yes they will break! I had it happen to me!.Www@FoodAQ@Com
i've had one blow up just taking from the oven and setting on the stove!.Www@FoodAQ@Com