DebC Posted November 21, 2010 Share Posted November 21, 2010 I need advice from all of you fabulous Domestic Godesses (and Gods). The first time I made Creme Brulee it had a lovely smooth creamy texture. That was obviously beginners luck, as since then although it tastes great I haven't been able to recreate the smoothness. So what am I doing wrong? Thanks for your help Quote Link to comment Share on other sites More sharing options...
majorbloodnock Posted November 21, 2010 Share Posted November 21, 2010 Could you possibly post the recipe you're using, please? Although theoretically still a baked custard, the base for a creme brulee is much richer than a creme caramel, and the creaminess relies on copious amounts of double cream and not a small number of egg yolks. If your recipe is skimping on either, that may be your problem right off. Quote Link to comment Share on other sites More sharing options...
DebC Posted November 21, 2010 Author Share Posted November 21, 2010 Im using- 300mls double creme 4 egg yolks 3 table spoons of icing sugar Vanilla extract Heat up the sugar and creme, whisk the yolks and vanilla. Mix together, then bake, covered (in a water bath) for 30 mins (150C) This makes 4 Creme Brulees. Quote Link to comment Share on other sites More sharing options...
majorbloodnock Posted November 22, 2010 Share Posted November 22, 2010 Hmm. OK, well the recipe isn't selling you short on ingredients, but has rather cut down the steps. The recipes I've used generally involve heating the cream with the chopped pieces of vanilla pod to boiling point, then simmering for a few minutes - five minutes being the most usual - before whisking in the egg yolk and sugar (previously creamed together). It's worth trying this, carrying on then as you have done before with the bain-marie. Quote Link to comment Share on other sites More sharing options...
..lay a little egg for me Posted November 22, 2010 Share Posted November 22, 2010 Maybe the first time you did it you were a little slower to get things going (as one would be the first time) so the cream got more heating as the Major says? I guess the heating allows some water to evaporate from the cream so it is a bit more concentrated? Quote Link to comment Share on other sites More sharing options...
majorbloodnock Posted November 22, 2010 Share Posted November 22, 2010 Maybe the first time you did it you were a little slower to get things going (as one would be the first time) so the cream got more heating as the Major says? I guess the heating allows some water to evaporate from the cream so it is a bit more concentrated? I have to say I agree. Simmering the cream not only evaporates some of the water but also changes its composition. I won't even pretend to know what actually happens, but in the same way that UHT milk tastes different from pasteurised milk and condensed milk tastes different from single cream (despite having roughly the same fat content), I think "cooking" cream does more than just add heat. Quote Link to comment Share on other sites More sharing options...
DebC Posted November 22, 2010 Author Share Posted November 22, 2010 Thanks for the advice. I think I have been quite a lot quicker in heating the cream, so I shall have to slow down and be a bit more patient! Will have to wait to the weekend now! don't think we have anyone coming around this weekend. Oh well, in the name of scientific research I shall have to eat them all Quote Link to comment Share on other sites More sharing options...
..lay a little egg for me Posted November 22, 2010 Share Posted November 22, 2010 I think you need an independent adjudicator....when can I come round? Quote Link to comment Share on other sites More sharing options...
Lesley Posted November 22, 2010 Share Posted November 22, 2010 Collect me on the way through, Caroline! Quote Link to comment Share on other sites More sharing options...
