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Old 05-28-2006, 05:31 PM   #1
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Crème Brûlée for a group?

Can you make Crème Brûlée in a single large pan for a large group? I have a delicious recipe for Maple Crème Brûlée that I'd like to share at a pot luck on Tuesday. (May 30th)

If so, would I need to alter the cook time?


Thank you for your help!
Robin

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Old 05-28-2006, 06:56 PM   #2
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Yes, you would be able to cook it in one large pan. You will have to alter the cooking time as the heat from the oven will take longer to reach and cook the centre.
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Old 05-28-2006, 10:42 PM   #3
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Any idea how much longer I'd need to bake it? Or how would I tell when it's done? (I've never made a brulee before)
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Old 05-29-2006, 01:24 AM   #4
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Post the recipe for the creme brulee and we will go from there.

Regardless of the size of brulee you make you use the same test to see if it is done; cook it until the custard is set (not liquid-like at all), but still slightly wobbly around the centre. Remember, it will be going in the fridge after cooking and that will help firm it up.
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Old 05-29-2006, 03:02 AM   #5
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The only other problem that I see besides all of the cooking time adjustments would be the presentation and service of the dish once everyone started digging in. After a couple of people have at it, the caramelized sugar will get mangled.
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Old 05-29-2006, 05:42 AM   #6
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Quote:
After a couple of people have at it, the caramelized sugar will get mangled.
But really, would you let that stop you pushing the person in front of you out of the way to get at it?
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Old 05-29-2006, 03:33 PM   #7
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Quote:
Originally Posted by Haggis
But really, would you let that stop you pushing the person in front of you out of the way to get at it?
No, but as the person who made the dish, it can sometimes make you wince.
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Old 05-29-2006, 04:25 PM   #8
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Robin, how big a crowd? Personally, I would not make it in a pan - presentation - & would you be using a blow torch on the pan? What kind of pan -- metal or glass? Can you share the recipe and perhaps we can come up with some ideas.
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Old 05-29-2006, 04:54 PM   #9
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Can't wait to see the recipe - I would love to try this - individual or one large pan.
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Old 05-30-2006, 02:21 AM   #10
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To me, Crème Brûlée is a personal, single serving, individual portion thing - not something to just be scooped out of a big pan. Kind of like the difference between a cupcake vs a slice of a sheet cake.
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