ChatterBank1 min ago
scrambled creme brule
8 Answers
Just a bit of advice. I love Creme brule but when I make it it's fine and creamy and thick and yummy up until I put the sugar on top and calemelise. The consistency and taste changes and is more like scrambled egg (but not sooo scrambled) why why why?????
No point leaving out the sugar on top as it's the principal of the thing now! I wont be beat!
No point leaving out the sugar on top as it's the principal of the thing now! I wont be beat!
Answers
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Suggestion to make the creme - cook the custard in a bain marie / water bath and let it cool overnight.
Then top it and brulee, don't do it immediately.
How are you caramalising the sugars? If under a domestic grill this will likely cook off the custard as well as the heat is not necessarily directed only on the sugar. A high heat salamander or blow torch (careful!) is the best method.
Then top it and brulee, don't do it immediately.
How are you caramalising the sugars? If under a domestic grill this will likely cook off the custard as well as the heat is not necessarily directed only on the sugar. A high heat salamander or blow torch (careful!) is the best method.
Glad to help - you can actually use a general plumbers torch - mind the flame is 'large' - or get a nice little 'kitchen gadget' one ahich has a smaller more controllable flame - TK Maxx had some with a gas canister for about the �9 mark recently, which is the best price I've seen one at, or you can find them online for good prices too.
Its only 14 Saturdays to Christmas so good reason to pop to the shops then.....
You can use the torch for finishing of gratin dishes, caramalising the sugars for brulee of course, browning the tips of merimgues, skinning tomatoes, finishing chargrilled veg to get a nice even colour, getting the skin on a rice pudding to be even.
Try dusting fresh fruit with icing sugar and passing the torch over it to give a touch of colour - finishes a meal really nicely, or try caramalising fruit kebabs...so you should be able to justify getting one...
Its only 14 Saturdays to Christmas so good reason to pop to the shops then.....
You can use the torch for finishing of gratin dishes, caramalising the sugars for brulee of course, browning the tips of merimgues, skinning tomatoes, finishing chargrilled veg to get a nice even colour, getting the skin on a rice pudding to be even.
Try dusting fresh fruit with icing sugar and passing the torch over it to give a touch of colour - finishes a meal really nicely, or try caramalising fruit kebabs...so you should be able to justify getting one...
Oh my gosh....
so much to do with a blow torch, my hubby will simply have to buy me one now, we love gratin dishes! Right then, will have to list all I can do with it and put a good case forward!
Honestly, my hubby goes white when I peal potatoes, i'm cack handed see and he says I look awkward cutting things and have a few war wonds from burning my arm!
I'm a good cook though, he loves my food when it''s done!
so much to do with a blow torch, my hubby will simply have to buy me one now, we love gratin dishes! Right then, will have to list all I can do with it and put a good case forward!
Honestly, my hubby goes white when I peal potatoes, i'm cack handed see and he says I look awkward cutting things and have a few war wonds from burning my arm!
I'm a good cook though, he loves my food when it''s done!
Show off the culinary know how to bolster the claim for the dangerous kit then -
Tip - never peel a potato - if you peel and then boil you loose 70% of the nutrients into the water. Unpeeled, you loose 30% of the nutrition....just mash the skins in and get the benefit of the fibre as well..and roast, fry, chip, julienne, par boil and chill. etc - keep the skins on - much better for you..
You only really need to peel them after boiling for making a puree or duchesse, so now you can even save getting bits of finger nail into the meal as well!
And be careful..! I won't suggest a mandolin next then!
Tip - never peel a potato - if you peel and then boil you loose 70% of the nutrients into the water. Unpeeled, you loose 30% of the nutrition....just mash the skins in and get the benefit of the fibre as well..and roast, fry, chip, julienne, par boil and chill. etc - keep the skins on - much better for you..
You only really need to peel them after boiling for making a puree or duchesse, so now you can even save getting bits of finger nail into the meal as well!
And be careful..! I won't suggest a mandolin next then!
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