I'm making Creme Brûlée for the first time this weekend. Any tips?

KBDalen
  • Posted by: KBDalen
  • August 19, 2013
  • 1924 views
  • 6 Comments

6 Comments

David August 21, 2013
You may have already picked out your ramekins but one way to help not over cook the custard is to use deeper ramekins(you still have to watch and as soon as the outer 1/3 starts to set they are done.
For the sugar my foolproof method is to dry your brown sugar in a 200 degree oven for an hour or two and then grind it to a powder in the food processor. The powdered sugar will caramelize much easier under most any oven broiler.
 
amysarah August 21, 2013
I'm a blow torch kind of girl myself - the broiler method never worked that well for me, but that might be my pesky uneven broiler. But besides the good advice not to overcook it, I'd add that I don't like the custard too sweet. Subtly sweet is a nice contrast with the burnt sugar. Also, don't brulee your sugar crust too long before serving, as it can sort of melt and lose that wonderful crispness in the fridge.
 
RespectThePastry August 20, 2013
Definitely use a water bath to bake your creme brulee. This helps to assure they cook evenly and don't curdle. Err on the side of undercooked, because honestly it doesn't need to be really set up. Once you take them out of the oven they will cook more and also when you put them in the fridge they will become more thick as they cool. The creme brulees will taste great even if they are less cooked than they should be, but if they are curdled or rubbery from over cooking they will not taste good. Also if you are doing individual servings you can always do one test one and see how it turns out and then go from there. Good luck!
 
mensaque August 20, 2013
Nice of you to remember my hot spoon "technique",HalfPint.I second the advice to not overcook,keep it light.
 
HalfPint August 20, 2013
Actually, you don't need a torch for burning the sugar. Here's a post about getting a blow torch across continents, but the interesting advice comes towards the end from mensaque about making the making the sugar crust without a broiler or torch,
http://food52.com/hotline/20544-how-to-get-a-blowtorch-across-continents
 
darksideofthespoon August 19, 2013
1. Buy a torch for burning the sugar
2. Don't over cook, whatever you do. Once it wobbles and seems set, take it out. It'll firm more once it's cooled.
3. Buy a torch for burning the sugar

;) Good luck!
 
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