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A question about a recipe: Double Caramel Vanilla Bean Creme Brulee

I have a question about step 6 on the recipe "Double Caramel Vanilla Bean Creme Brulee" from dymnyno. It says:

"In a bowl, whisk the egg yolks and then add a little of the hot cream and whisk together. Then add the egg and cream back to the pot with the hot cream.
"

L1000727
Chelvi_pix
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Dsc03010
betteirene added about 3 years ago
Voted the Best Answer!

It's a technique called "tempering." If you dumped the eggs into the hot cream, you'd end up with scrambled eggs floating in the mixture because it's difficult to whisk eggs into a hot mixture before they start to cook. If you temper them by following the directions of step 6, the mixture will turn out nice and smooth and won't look curdled.

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