How can I prevent vanilla seeds from sinking in a crème brûlée?
When I make a crème brûlée (using the recipe here) I scrape the seeds out of the pod(s) and put them, together with the pod, into the cream which I then bring to the boil.
I typically find that the finished product, although tasty and with the right texture, has the majority of the tiny vanilla seeds at the bottom of the ramekin, indicating that they have sunk during cooking.
Is there any good way to prevent this from happening so they are better distributed through the finished product?
Best Answer
If you modify the instructions so that you make a custard BEFORE pouring the liquid into the ramekins, this will help to suspend the vanilla seeds in the mixture so they do not just fall to the bottom.
original instructions:
Meanwhile put the yolks and caster sugar into a medium-sized heatproof bowl and stir until just combined. When the cream begins to boil, remove the vanilla pod and then pour the cream on to the yolk and sugar mix, stirring constantly to mix.
Divide the mixture between the ramekins and pour cold water into the tin until it comes two-thirds of the way up the ramekins. Bake for about 40 minutes until the custard is set – it should only wobble faintly when shaken. Cool and then chill until cold.
new instructions:
- Meanwhile put the yolks and caster sugar into a medium-sized heatproof bowl and stir until just combined. When the cream begins to boil, remove the vanilla pod and then pour the cream on to the yolk and sugar mix, stirring constantly to mix.
2b. Return the combined egg/cream mixture to the pot, and cook over moderate/low heat, and cook while stirring constantly until a custard is formed. Be careful not to allow the mixture to sit too long without stirring, and also avoid high heat. If you do not feel confident making custard directly over heat, you can do this over a double boiler, which will help to prevent scorching and making scrambled eggs.
2c. Remove the custard from the heat.
- Divide the mixture between the ramekins and pour cold water into the tin until it comes two-thirds of the way up the ramekins. Bake for about 40 minutes until the custard is set – it should only wobble faintly when shaken. Cool and then chill until cold.
having made a custard, the baking time will surely also be reduced, however i can not confirm how long it should be baked for using that particular recipe when employing a custard.
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Quick Answer about "How can I prevent vanilla seeds from sinking in a crème brûlée?"
If you modify the instructions so that you make a custard BEFORE pouring the liquid into the ramekins, this will help to suspend the vanilla seeds in the mixture so they do not just fall to the bottom.How do you keep vanilla beans from sinking in creme brulee?
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Why did my creme brulee sink?
Its a set custard, its too heavy to rise. hmm, yes, I was surprised it rose, maybe I did whisk it for too long? You just want the eggs and sugar to be going pale. Then when you are whisking in the cream do it in a slow steady stream.What is the secret to creme brulee?
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