Crème Brûlée, a classic French dessert literally translates to "burnt cream". This rich and creamy custard is topped with ...
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The top layer of the creme brulee started turning really brown while in the oven and it had only been in there for less than 20 minutes, I checked it and it hadn't set yet so I left it in there a full 25 min. til it set, but my question is why do you think the top layer burned?
Your oven was likely just too hot. Do you have an internal oven thermometer to test the actual oven temp? Also, was your rack in the middle of the oven?
Next time, if this happens again, place a piece of foil oven the top of the brulee as they bake. Cheers!
Probably so, it might have been too hot. I was making the recipe and I accidentally used the whole eggs and had to run to the store to get more eggs and I left the oven pre-heating the whole time, so it might have been too hot. The creme brulee was right in the center of the oven. I'll try this again soon and I'll get an oven thermometer, thanks!
I just prevued this recipe and it is very similar to the one that I use. The difference is that I heat the cream and sugar on the stove with the vanilla bean and in a mixing bowl, add the eggs and some vanilla extract. When the cream is ready, the eggs are tempered and the rest is the sam. Has anyone tried this? If not, give it a try, let me know.
Due to the high fat and low protein content in cream, it is less likely to curdle if it is boiled or if an acid is introduced.
Milk products that are lower in fat, such as half and half, light cream and milk will not curdle if they are boiled, but will curdle if an acid is introduced. Low fat milks curdle because there’s not enough fat to intercept or prevent the proteins from binding to each other. Cheers!
How can one go wrong with a classic creme brulee? Such a crowd pleaser. But after trying lavender and cardamon ice cream recipes, I thought maybe they might work with the C.B. as well. The lavender varation was not that nice. Afraid of using too much lavender and end up with a soap-like smell, I maybe used too little. The cardamon was ok. The one with orange blossom water reminded me of crepe suzette. Not bad. The version I made infusing the cream with fennel seeds - later discarded, of course - was a winner. Although happy by trying variations, I must admit the classic version is still the best one.
The last time I tried to make custard it turned out scrambled and was inedible. When tempering the eggs is there a danger that the soft boiling cream could cause the eggs to scramble? Neither the video or the text mention this possibility and how to avoid it!
When you add the hot milk to the eggs, be sure to add only a little at a time and whisk constantly. This is tempering. Here you are bring the egg temperature up to the temperature of the milk. If you do this too quickly and do not stir vigorously, the eggs could cook (scramble). If you do this slowly and whisk brisking, you should not have any scrambled eggs.
I've made this lots of times successfully, but for the second time when I am in a new place it has acted up a bit. My brulee seems fine initally. I temper it slowly, add boiled water to the water bath... but then once in the oven it refuses to set! I keep cooking it, then it comes out curdled. Is this a problem with the tempering or would it be more of an oven temperature issue?
If using pure vanilla extract use about 2 teaspoons. I have used up to a tablespoon, for this recipe but you may want to taste the mixture, to see how it tastes to you. I have also left out the vanilla all together. Which makes for a brulee with a more pure/clean sort of orangy flavor (hopefully that makes sense), so feel free to experiment. Hope that helps. Cheers!
Thanks, Dawn, for your quick response. I ended up using 3 tsp. of the vanilla extract. The crème brulée was a success with my daughter, grand-daughter and myself. The orange zest still provided a nice undertone. I plan to experiment by making this again using the whole vanilla bean and also omitting the vanilla all together as you suggested. Mahalo!
I'm planning on trying this recipe tomorrow and my oven can be used as either a convection oven or non-convection. Would you advise using the convection oven and reducing the temperature and cooking time or use the non-convection function of the oven?
As you mentioned, it sounds like you likely overcooked it—either by cooking it too long, or the temperature was too high? I would recommend that you watch the video again and try it again. Also, be sure to check the internal temperature of your oven to see that it is reading correctly. Cheers!
I made this recipe last year for Christmas and it was delicious. I used the same small, deep ramekins shown in the video. I made it again this year for Thanksgiving and used wider but shallower ramekins (5" x 1 1/2") and checked them after 15 minutes. At that point they were solid - no wiggle at all. So I removed them from the oven and debated whether to make another batch, but ultimately decided to try them and see what they were like. Well the texture was soft and velvety and the flavor was good, but I could definitely taste egg. Then I realized I'd used extra large eggs instead of the large eggs that the recipe calls for. So I'm thinking the ratio of egg to cream was off and perhaps that's why they cooked so quickly. Would that be the case? And if so, how would you adjust the recipe if you have only extra large eggs on hand - would you add more cream or reduce the number of egg yolks?