Which methdo is better when making creme brulee? HELP!?!
Which methdo is better when making creme brulee? HELP!?
Is it better to mix the creme raw and then bake it in ramekins in the oven (in water) or is it better to cook the creme, pour it into ramekins, and then let it set in the fridge?
Additional Details4 weeks ago
I've seen recipies for both. http://www.gourmet-food-revolution.com/c... this one cooks the creme. I've also heard that scalding the creme "jumpstarts" the process. adn I've heard that cooking the in the oven makes the creme more custardy than cremey
Answers:
4 weeks ago
I've seen recipies for both. http://www.gourmet-food-revolution.com/c... this one cooks the creme. I've also heard that scalding the creme "jumpstarts" the process. adn I've heard that cooking the in the oven makes the creme more custardy than cremey
You should bring the cream to a boil over medium-high heat first, then whisk it together with the egg ypolks & sugar, making sure to add it to the egg/sugar mixture a little at a time or you will cook the eggs. Then pour the mixture into individual ramekins or into one largge dish and put it into the oven in a tray so that you can have water that will come half way up the sides for around half an hour, or until the mixture has mostly set and just jiggles a bit in the middle.
For browning the sugar, you should let it sit in the refrigerator for at least two hours, then remove it and let it sit on the counter for thirty minutes, then dust it with your sugar mixture and torch it.
cooking the creme is a no, no...
Better to bake in ramekins.
If you cook the creme before hand it's not really a brulee it's more like a custard. Bake in a water bath in the oven, let cool, then brulee them.