I've seen that you can cook Crème Brûlée on a stove's hotplate, but most recipes call for it to be baked and that is the traditional way to
Should you ever have your torch face downwards? When I do that I get huge flames. I try to torch it from the sides, but the sugar caramelizes very unevenly.
I intend to try and make Crème brûlée. However, instead of baking it in a bain-marie I intend to cook it in my Kenwood Cooking Chef, which
I've recently made some creme brulee, poured sugar on top of it and used a kitchen blow torch to caramelize it and capitalise on a finished product. After that
As some of you may have noticed, I'm on the trails of making perfect good creme brulee. Recently I've had great success and ended up with creme brulee of nice
I just made creme brulee but it felt a lot like I am eating butter. I know it should be made with ~35% fat cream so it makes sense to be "fatty". I just have n
I followed this recipe: and messed up the temp to bake at because I confused myself when I was doing it. I wanted to make this for my class and so I doubled t
Why bake, cool then torch the crème brûlée? Why not skip the cooling? Is cooling for setting? Cooling for 4-24 hours is in almost every rec
Assume that I will put cream/yolk mixture in to a water bath (in a container or a bag) let it there on 80C for an hour. Cool it. This will set. If I agitate thi
A mixture of milk, fat, sugar and egg yolk will thicken once a certain temperature is reached, but if this temperature is exceeded by a few degrees the resultin
Does anyone have any idea on what precautions to take while combining fruit puree with custard for creme brulees? I added strawberry puree ( which I added some
I’ve watched and read a lot on creme Angela is, brûlée and caramel. In two attempts the final product has improved a lot, but I’m not s
I am making crème brulee for 60, I intend to sous vide them (thinking 180 degrees F, roughly 83C?), and I would like to create an "old fashioned" flavore
I'm planning to make crème brûlée-flavored French macaroons, which will consist of vanilla-flavored macaroons, topped with caramelized sugar
I was just wondering if I can use leftover whipped cream to make creme brûlée? I made a big bowl of whipped cream and don’t really want to to
I really don't get it. Yolk must coagulate at 83 °C (181 °F), so why doesn't any recipe tell to simply put it into a water bath on a stove? Or are there
In creme brulée, does milk/cream really have to be brought up to simmering point before being adde to the egg/sugar mixture and being put in oven in bain
In creme brulée, does milk/cream really have to be brought up to simmering point before being adde to the egg/sugar mixture and being put in oven in bain