what is creme brulee

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dellzeqq

pre-talced and mighty
Location
SW2
.............with appropriate accents?

Is the base custard and should it be smooth, of should it be creamy and airy?

Should the top be piping hot, warm, or cool?

Your thoughts please...........
 

ianrauk

Tattooed Beat Messiah
Location
Rides Ti2
It's a very good question Squire.
In fact I last had one a couple of weeks ago when Mrs Ian and myself had lunch at Cafe Rouge in Bromley only t'other day.
And they make a very nice Brulee.


I have had both hot and cold and both smooth and creamy.

I do seem to like both versions, a bit of a mix and match.

A cold crispy topping with a creamy base if you were to push me to a decision.
Breaking through with a spoon is one of those nice little pleasures.
 
A Clare college signature dish, yum.

The base should be creamy and thick and most definitely set (nothing worse than a runny bottom :rolleyes:).
The only important thing about the topping is that it shatters when hit with a spoon :thumbsup:
 

Davidc

Guru
Location
Somerset UK
A Clare college signature dish, yum.

The base should be creamy and thick and most definitely set (nothing worse than a runny bottom :rolleyes:).
The only important thing about the topping is that it shatters when hit with a spoon :thumbsup:

Not sure about Clare College but the description seems right.

On the banned list for diabetics though :cry:
 

beastie

Guru
Location
penrith
Creme Brulee

8 egg yolks
500 mls double cream.
75g caster sugar.
Vanilla

More sugar for glaze.

Heat cream with vanilla pod.
Mix sugar with yolks.
Add cream to yolks and mix well.
Strain.
Pour into ramekins sitting in a Bain Marie. (tray with water 1/3 depth of ramekin)
Bake in a cool oven @ 120C until just set.

The custard should be smooth, rich and creamy with no bubbles whatsoever.
Sprinkle the top with caster sugar and glaze with a blow torch, or put under the hottest grill you can find. Let it cool for a few moments before serving.

Some fruit jam or compote in the bottom of the Brulee is nice. ATM I have spiced Victoria plum brulees on the menu.
 

TheDoctor

Noble and true, with a heart of steel
Moderator
Location
The TerrorVortex
A person of taste and refinement wouldn't need to ask...!!
And yes, the top should shatter on impact. Quite a substantial impact IMHO.
 
U

User482

Guest
It is heaven in a ramekin.

Cold, definitely cold.

It should be baked in a brulee dish rather than a ramekin, to improve the set, taken out of the fridge well before serving to warm a little, and not messed about with. Scenting the custard with a little vanilla or lavender is ok, but fruit in the bottom is a crime.

Not that I have strong opinions on this...
 

MissTillyFlop

Evil communist dictator, lover of gerbils & Pope.
It should be baked in a brulee dish rather than a ramekin, to improve the set, taken out of the fridge well before serving to warm a little, and not messed about with. Scenting the custard with a little vanilla or lavender is ok, but fruit in the bottom is a crime.

Not that I have strong opinions on this...

Why would you put fruit in it? That's hideous!
 

theclaud

Openly Marxist
Location
Swansea
It should be baked in a brulee dish rather than a ramekin, to improve the set, taken out of the fridge well before serving to warm a little, and not messed about with. Scenting the custard with a little vanilla or lavender is ok, but fruit in the bottom is a crime.

Not that I have strong opinions on this...

At the risk of getting drawn into a middle-class pudding-off, I see your lavender and raise you a thyme or a cardamom...
 

yello

back and brave
Location
France
I can't comment on how they are made but I do know they are almost guaranteed to be on the lunch 'menu du jour' in many restaurants/cafés here. That is if the menu is above around €10, I don't think it's on the cheaper menus. Cheaper menus tend to give you something you might see in Iceland's freezers!

My wife is a fan of crème brûlée and thinks a firm top is an essential element of a good one. Personally I'm not fussed, usually preferring the other menu favourite 'fondant au chocolat'.
 

PpPete

Legendary Member
Location
Chandler's Ford
Thick & slightly warm for the custard.
The "brulée" should NOT need percussion to break it, as this implies something that has prepared long in advance ....
For me the top is produced at the very last minute with just a sprinkling of brown granulated sugar and a blow torch - sorry but even the hottest of grills just doesn't cut it.

Call me a philistine if you will but, as an alternative to the classic crème brulée, I do like one with a layer of slightly stewed raspberries under the custard.
 
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