Can I use gelatine in Creme Brulee
I'm having trouble getting my creme brulee to thicken up. I'm wondering if I should add a little gelatine to the mix.
I had a look around the net and couldn't see anyone doing this, which makes me wonder if it's possible or not. I've a little about gelatine and it seems like it would survive the heat of the oven.
Is there any reason this wouldn't work?
Best Answer
Anything that doesn't survive the 150° C oven is not going to survive a 1500° C blow torch.
Gelatin has a melting point of about 35° C, maximum. It is a thermoreversible reaction, unlike the coagulation of eggs, which is thermoirreversible. Eggs set well in an oven, which is why they are used in so many baking recipes; gelatin does not, which is why it is almost never used in baking recipes (except as a stabilizer for fillings after the baking process is done).
You are definitely barking up the wrong tree here. If your custard is melting as opposed to setting in the oven, then there is something seriously wrong with either your technique or your recipe. The addition of gelatin is unlikely to help and, as stated above, even if it does help the custard set firmer, it then essentially becomes a panna cotta and you will not be able to caramelize sugar on top of it.
Summary: Don't pursue this. Find out where/why your custards are going wrong, and fix it.
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Can you put gelatin in crème brûlée?
For the cr\xe8me br\xfbl\xe9e Cream the egg yolks and caster sugar together with a whisk. Pour the cream and vanilla mixture over the egg and sugar mixture and whisk to combine. Add the gelatine and put back on a low heat.Do you need gelatin for crème brûlée?
Custard is set in one of three different ways: with eggs, starch, or gelatin. Cr\xe8me br\xfbl\xe9e, pots de cr\xe8me, and flan are thickened with egg; in contrast, pastry cream and American-style cheesecake often employ cornstarch or flour. Gelatin is used to add a gel-like consistency to Bavarian cream and most mousse recipes.How do you thicken crème brûlée?
Egg yolks \u2013 for thickening. We're just using the yolks from the egg here, no egg whites. The yolks of an egg contain a considerable amount of fats, about 35%. These add creaminess to the creme brulee, just like the fat in the cream.Can you bake gelatine?
It is a thermoreversible reaction, unlike the coagulation of eggs, which is thermoirreversible. Eggs set well in an oven, which is why they are used in so many baking recipes; gelatin does not, which is why it is almost never used in baking recipes (except as a stabilizer for fillings after the baking process is done).Easy and Amazing Creme Brulee Recipe | Preppy Kitchen
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Answer 2
You can use gelatin, but you then would have to change the process slightly. For a start, you wouldn't bake the custard. Instead you would essentially be making an egg-enriched panna cotta.
You would hydrate the gelatine with cold water, make your custard, then add the gelatine, mix and portion, then set in the fridge. How much gelatine you use depends on how much liquid you are trying to set - using powdered gelatin, one sachet usually sets 570ml.
Of course, that is cheating and you should really bake creme brulee with no gelatin. If you're having trouble getting regular creme brulee to set you may have a bad recipe - try another!
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