"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Desserts, Sweets & Cookies & Candy > Pies & Pastries
Reply
 
Thread Tools Display Modes
 
Old 01-24-2007, 08:41 PM   #11
Assistant Cook
 
Join Date: Jan 2007
Posts: 6
SUCCESS!!!!!!! Well, I switched to half and half, and added two ramekins, and BOOM!!!!!!! Set Creme Brulee. I was so glad this finally worked out. Next I have to master the art of caramelizing the sugar on top of the custard.
__________________

__________________
TheClassic is offline   Reply With Quote
Old 01-25-2007, 08:10 AM   #12
Sous Chef
 
Join Date: Mar 2006
Location: Straits of Juan de Fuca
Posts: 893
Congratulations on your brulees!!! I hope you have a torch - imo, these work so much better than using a broiler.
__________________

__________________
cjs is offline   Reply With Quote
Old 01-25-2007, 08:51 AM   #13
Senior Cook
 
Join Date: Jan 2007
Location: everett, ma
Posts: 225
Send a message via AIM to tsi88kid
I've heard from a lot people that a regular torch is just as good as the professional bruleeing torches and its actually cheaper
__________________
Cook for love and passion not for money
tsi88kid is offline   Reply With Quote
Old 01-25-2007, 09:12 AM   #14
Assistant Cook
 
wxtornado's Avatar
 
Join Date: Jan 2007
Posts: 25
Quote:
Originally Posted by TheClassic
The recipe was:

2 cups heavy cream
4 egg yolks
1 tsp. vanilla extract
1/4 cup granulated sugar

Heat cream and sugar in sauce pan, mix yolks and vanilla. Then add cream to yolks and pour through sifter. Split in 4 ramekins in baking dish w/ towel and water. Bake at 300* for 30-35 mins. Cool to room temp, and refrigerate for 3 hrs, or overnight. It's now 6.5 hrs into cooling, and is still liquidy under at the bottom. Is it ok?
Lose the vanilla extract and get yourself a real live bonafide vanilla bean!
__________________
wxtornado is offline   Reply With Quote
Old 01-25-2007, 09:14 AM   #15
Assistant Cook
 
wxtornado's Avatar
 
Join Date: Jan 2007
Posts: 25
By the way, Target has a nice little Creme Brulee "kit" - comes with 4 ramekins and a butane torch that works nicely!
__________________
wxtornado is offline   Reply With Quote
Old 01-25-2007, 09:56 AM   #16
Sous Chef
 
Join Date: Dec 2006
Posts: 905
I think they aren't done (duh!--and have now read the rest of the thread).
It could be your oven. Sometimes timing isn't the end result--test it by jiggling, or the temp with a probe. Are you using a water bath? We cooked our creme brulee in a Johnson & Wales class on a cookie sheet with water (towel to keep them from sliding around). The chef said the steam from the water was the more important part, rather than having the water come half way up the side of the cooking dish.
I have a plumber's torch--$12 at HOme Depot. Got a little boutiquey torch for Christmas. Now to make some creme brulee! Having guests for dinner tonight for a bistro lamb dinner. That might just be the ticket!! I even have half and half.
Oh, I have also read a tip by a chef/cooking instructor that doing the torching in several applications rather than just one willgive a nicer thicker crunchier crust.
__________________
Candocook is offline   Reply With Quote
Old 03-07-2007, 08:27 PM   #17
Executive Chef
 
Join Date: Aug 2004
Location: Raton,NM, USA
Posts: 4,573
Are you starting with hot water in your water bath if you are using cold that may be the problem.It has to be hot.
__________________
jpmcgrew is offline   Reply With Quote
Old 04-09-2007, 03:49 PM   #18
Assistant Cook
 
Join Date: Jun 2005
Location: Central NY state
Posts: 6
Send a message via Yahoo to dmb3006
Does anyone for recipe using half and half instead of the heavy cream?
__________________
dmb3006 is offline   Reply With Quote
Old 04-09-2007, 09:11 PM   #19
Head Chef
 
Join Date: Mar 2005
Location: Bloomington, IN
Posts: 1,129
Send a message via AIM to college_cook
If you are interested i can get the creme brulee recipe we use at work, it's pretty much TNT. I'll post it here for anyone who is interested, should be Friday night sometime, since that's when I work next.

Off the top of my head, I think it something like this:

16 egg yolks
5 eggs
2c sugar
2qt. cream
2qt. milk
6 t or 6T of vanilla

Bake for about 35-50 minutes at 325, in a water bath that is about 80% covered with a sheet pan. Start with lukewarm water.

Scald your cream. Right before its about to boil, add your sugar and vanilla to your eggs. Slowly add in about 1/4 of the cream, whipping constantly and quickly. This tempers your eggs. Add your egg mix back into the cream pot, whisking constantly and quickly until combined. Strain.

Pour immediately into 11 or 12 large-ish ramekins. Add water to your bath and place the ramekins into it. Place that into the preheated oven, and cover about 80% with a sheet tray.

The cooking time varies no matter which brulee recipe you make, it has to do with the way the eggs are tempered, and how much moisture the cream lost when scalded.


Don't make this until I get you the actual recipe please, this is just a temporary reference point!
__________________

__________________
college_cook is offline   Reply With Quote
Reply

Tags
None

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 09:31 PM.


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