Guest Posted November 25, 2007 Share Posted November 25, 2007 I need help quick so have posted here instead of nice things as there's more users in here.... we don't have a blow torch thingy, DH said you can't do it under the grill as it will melt the brulee- I'm sure I saw james martin melt some sugar in a non stick pan til it was caramelised then poured a little of it on each of his creme brulees and then put them in the fridge or am I wrong? does anyone know if this will work? help! Quote Link to comment Share on other sites More sharing options...
Janty Posted November 25, 2007 Share Posted November 25, 2007 Put the sugar on top of the custard and then put the dishes under a hot grill. Do make sure that you use a good oven proof dish. This is what I used to do before I bought a blow torch. Quote Link to comment Share on other sites More sharing options...
Olly Posted November 25, 2007 Share Posted November 25, 2007 I am no expert, but I believe you can do it under a really hot grill, it has to be quick so that just the topping cooks and not the rest of it. I haven't tried the pouring-on method but I don't see why it wouldn't work. Have you tried searching for recipes? Quote Link to comment Share on other sites More sharing options...
Janty Posted November 25, 2007 Share Posted November 25, 2007 By the way...just noticed who I was replying to...Hello again! Quote Link to comment Share on other sites More sharing options...
Egluntyne Posted November 25, 2007 Share Posted November 25, 2007 I need help quick so have posted here instead of nice things as there's more users in here.... we don't have a blow torch thingy, DH said you can't do it under the grill as it will melt the brulee- I'm sure I saw james martin melt some sugar in a non stick pan til it was caramelised then poured a little of it on each of his creme brulees and then put them in the fridge or am I wrong? does anyone know if this will work? help! Delia recommends that method. I have done it and it does work....you have to be quick when you pour it as it sets in an instant....and it does make a thicker topping than the conventional method. Still yummy though and it shatters with a very satisfying crack when you whack it with a spoon. Oh...and don't let the sugar burn. Quote Link to comment Share on other sites More sharing options...
Guest Posted November 25, 2007 Share Posted November 25, 2007 Put the sugar on top of the custard and then put the dishes under a hot grill. Do make sure that you use a good oven proof dish. This is what I used to do before I bought a blow torch. and it wont melt the creme brulees? DH is adamant it will? why am I doubitng you, you've said it will! I'm all of a dither Quote Link to comment Share on other sites More sharing options...
Guest Posted November 25, 2007 Share Posted November 25, 2007 oooo lots more replies, thanks! not sure now what to do, will let you know but i favour the pouring on method but worried about burning the sugar, I made a right mess of nigellas hokey cokey! Quote Link to comment Share on other sites More sharing options...
Guest Posted November 25, 2007 Share Posted November 25, 2007 Have you tried searching for recipes? yes, to no avail so thought this would be quicker Quote Link to comment Share on other sites More sharing options...
Janty Posted November 25, 2007 Share Posted November 25, 2007 It will melt the custard if you leave it under the grill for too long... that's why it has to be a hot grill. Then they have to be cooled right down afterwards. Quote Link to comment Share on other sites More sharing options...
Janty Posted November 25, 2007 Share Posted November 25, 2007 I've never tried the pouring on method...let us know how it works if you go with it. Quote Link to comment Share on other sites More sharing options...
Tessa the Duchess Posted November 25, 2007 Share Posted November 25, 2007 Sometimes when I have a desperate 'must have a creme brulee' moment I open a tin of Ambrosia custard put it in bowls cover with brown sugar pop under v.hot grill, voila perfect faux brulee, works every time. Tessa Quote Link to comment Share on other sites More sharing options...
Guest Posted November 25, 2007 Share Posted November 25, 2007 Sometimes when I have a desperate 'must have a creme brulee' moment I open a tin of Ambrosia custard put it in bowls cover with brown sugar pop under v.hot grill, voila perfect faux brulee, works every time. Tessa i'll remember that one! trouble is I have loads of eggs to use up and a pot of double cream with use by date of t'row! arrrggghhh anyway, will let you know how it turns out and thanks for all the help, off to the kitchen! Quote Link to comment Share on other sites More sharing options...
BeckyBoo Posted November 25, 2007 Share Posted November 25, 2007 Sainsburys do a nice one - not much use to you at 6.55pm but I'm very admiring of you for making it - I thought it was supposed to be really complicated to make! Large respec'!! Mrs Bertie Quote Link to comment Share on other sites More sharing options...
Tessa the Duchess Posted November 25, 2007 Share Posted November 25, 2007 Poet wrote: i'll remember that one! Trouble is I have a horrible feeling that Ambrosia custard is made with 'cruel'eggs So you've made a 'real' one, hmmmm what's the time of the next train to Cheshire? Tessa Quote Link to comment Share on other sites More sharing options...
Lesley Posted November 26, 2007 Share Posted November 26, 2007 I don't think Ambrosia custard has any egg in it? - isn't it more of a 'Custard Powder' custard - but already made? Quote Link to comment Share on other sites More sharing options...
Guest Posted November 26, 2007 Share Posted November 26, 2007 right, i used this recipe http://www.bbc.co.uk/food/recipes/database/originalcremebrulee_81524.shtml it could probably have done with longer than 30 mins in the bain marie as it was more the consistency of ambrosia custard and i like my brulee a little firmer. I think it comes down to judging the wobble of the brulee when it comes out of the oven I'll leave it til it's a bit firmer next time. we went for the pouring type topping and it was more like the toffee you'd find on a toffee apple, a bit too thick and sticks to your teeth. On the whole, not bad, actually quite good, for a 1st attempt. A good way to use up the eggs too. At least I know how to make 'proper' custard now! I want a creme brulee torch for Christmas though! we also used up a cple more eggs in the batter for the toad in the hole we had last night, used this recipe for the batter and the mustard really jazzed it up, it was gorgeous! http://www.bbc.co.uk/food/recipes/database/toadinthehole_83871.shtml I didn't use dripping or lard though, just some oil and the fat off the sausages. I didn't faff about with the sausages either, just 6 organic pork sausages, as they came. Quote Link to comment Share on other sites More sharing options...
