"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > General Cooking
Reply
 
Thread Tools Display Modes
 
Old 08-02-2010, 12:18 PM   #1
Assistant Cook
 
Join Date: Aug 2010
Posts: 1
Lumpy creme brulee! Disaster!

So I took the recipe from Martha Stewart's website: Creme Brulee and more delicious recipes, smart cooking tips, and video demonstrations on marthastewart.com

The only thing I changed was that I added a banana (cut in thirds) to the cream/vanilla/sugar mix. I took the banana and vanilla bean out before adding to the yolk mix. Then I ran it all through a cheese cloth before adding to bowls.

I don't know if my cream mix was too hot and ended up cooking the eggs (even after running through cheese cloth), or if I used the wrong bowls.

I didn't use ramekins, but some little pyrex dishes. Some deeper than others (obviously a basic cooking no-no).

I cooked them exactly the way the recipe said... in a pan of boiling water at 300. Even by 40 minutes, they were sloshing around, rather than jiggling. I cooked them a bit longer, and they still didn't look set, but I took them out anyway.

Once cooled in the fridge overnight, they were lumpy... I tasted one and it had a great taste, but the texture was obviously lumpy.

Can anyone suggest where I went wrong?

__________________

__________________
pinkskittle is offline   Reply With Quote
Old 08-02-2010, 01:48 PM   #2
Certified Cake Maniac
 
LPBeier's Avatar
 
Join Date: Feb 2007
Location: The Great "Wet" North, Surrey, BC
Posts: 18,925
I think maybe you got some water into your custard and/or your ratio of liquid to egg was out a little. I have not looked at Martha's recipe but will now.

Here is my basic formula for creme brulee. It is for two, but I have made it for up to 50. The instruction are for my catering staff so they are in weights and metric. I got mixed up on how to put them in the oven (going by memory which isn't good these days).

250 ml whipping cream
3 egg yolks
40 gr sugar
Vanilla, liqueur or other flavouring to taste*
Sugar to caramelize

Turn oven to 325 and place racks in top and bottom positions.

Bring cream to a boil and remove from heat immediately. Mix egg yolks, sugar and flavouring together. Add hot cream, whisking as you add and continuously until it is combined. Strain mixture and put into ramekins.

Place ramekins in a pan and place the pan on the bottom rack of the oven. Add warm to hot water to the pan (1/2 way up sides of ramekins) while pan is in the oven. Do not use a knife or toothpick to tell doneness. gently tap the side of ramekin to see when custard does not move. Gently pull rack out of oven making sure no water goes into custards. Remove custards from pan while still on oven rack.

Chill until ready to use. Sprinkle light layer of sugar on top of each custard as needed and caramelize with torch.

*If you use more than 1/2 tsp (with this recipe) of vanilla or flavouring then compensate by removing the same amount of cream as liquid flavouring.

You can caramelize under the broiler as well, just being careful not to "melt" custard.
__________________

__________________
Living gluten/dairy/sugar/fat/caffiene-free and loving it!


http://beinglydia.com
LPBeier is offline   Reply With Quote
Old 08-02-2010, 02:33 PM   #3
Flour Child
 
mollyanne's Avatar
 
Join Date: Mar 2010
Location: North Carolina, USA
Posts: 1,406
Quote:
Originally Posted by pinkskittle View Post
So I took the recipe from Martha Stewart's website: Creme Brulee and more delicious recipes, smart cooking tips, and video demonstrations on marthastewart.com

Once cooled in the fridge overnight, they were lumpy... I tasted one and it had a great taste, but the texture was obviously lumpy.
...oh LuMpY ShMumPy...i'll take it!

.
__________________


. My kitchen is for dancing. Bring me sunshine in a cup~emily dickinson. Knowledge is knowing a tomato is a fruit. Wisdom is not putting it in a fruit salad.
mollyanne is offline   Reply With Quote
Old 08-03-2010, 04:26 PM   #4
Head Chef
 
Mimizkitchen's Avatar
 
Join Date: Apr 2010
Location: Florida
Posts: 1,607
My first thought was, did you temper the egg??? Not doing so could scramble the egg mixture causing lumps...
__________________
A woman is like a tea bag, you never no how strong she is until you put her in hot water...
Mimizkitchen is offline   Reply With Quote
Old 08-04-2010, 06:17 AM   #5
Cook
 
Join Date: May 2010
Posts: 81
Pinks, if it is curdled, you just have to chuck it, I'm sorry. However, if you do this again and it is only lumpy, beat it. It'll work, I promise. Would never do for Masterchef, but it's OK:)
__________________
missM is offline   Reply With Quote
Old 08-08-2010, 06:54 PM   #6
Senior Cook
 
Join Date: Aug 2010
Posts: 415
Sometimes a split creme brulee can be rescued by sprinkling a level teaspoon of plain flour onto the mixture before whizzing with a Braun Multipractic, or similar. ;)
__________________

__________________
Linux is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 05:35 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.