So, I bought a blow torch today!! It was great, so easy to use and I had a lot of fun learning how to use it…I have a problem though, it won’t set!!
I don’t know if it’s because I didn’t cook it enough, if I didn’t leave it in the fridge long enough, or if I fiddled with burning the top too long, does anyone know how I can stop it from being so runny??
I might have to just do an experiment…watch this space for a possible creme brulee revelation…
Or please leave a comment and help a fellow foodie out!
So a week after my failed creme brulee (it tasted great but it didn’t set), I tried again. My second creme brulee attempt set, but I had to cook them much longer, which made the creme brulee curdle a little bit and it wasn’t smooth. These were some of the things that I did different:
- I didn’t allow the creme to boil, apparently scalding point means to bring it to the point that it’s about to boil (small bubbles) but not;
- I ‘tempered’ the egg mixture by adding a ladle of scaled cream to it, mixing this, before adding the rest of the cream mixture (I previously let it cool – you actually need the hot cream to ‘set’ the egg yolks;
- I cooked the creme brulee on a higher oven temperature, 160 degrees celsius instead of 120 degrees; and
- I used full fat cream rather than light cream.
Tomorrow I’ll attempt it again, as it’s still not perfect…watch this space.
So, I’ve been trawling different recipes to try to find one that will actually set properly (or technique) and I came across that instead of cooking it in a water bath in an oven, you cook it over the stove, stirring constantly on the lowest heat possible until it is the texture of a custard and then you pour this into a ramekin and leave it in the fridge to set. The recipe also called for 2 tablespoon of corn flour (with one vanilla bean, 300 ml of full fat milk, 300 ml of full fat pure cream and 4 egg yolks). This recipe has probably worked the best out of all the ones I tried…however, I’m not sure if I like the addition of the corn flour. I still tempered the egg mixture with the warmed vanilla infused cream before I added the rest of the cream into the eggs (why you then transfer into a saucepan and stir over low heat til it thickens – this took me about 25 – 30 minutes).
The resultant creme brulee was a lot richer than the usual creme brulee but it set without curdling and was delicious. I’ll try it again without the corn flour.