what is creme brulee

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TheDoctor

Noble and true, with a heart of steel
Moderator
Location
The TerrorVortex
I'll see your raspberries and raise you a sliced banana.
Banana Creme Brulee is fantastic. IMHO.
And the caramel should be fresh, still hot, but crunchy and solid. A desertspoon of demerara and a blowtorch are required.
 
OP
OP
dellzeqq

dellzeqq

pre-talced and mighty
Location
SW2
ok - I accept that there are any number of definitions. The next time my friend Graham stands on his chair in a restaurant and bellows 'this is NOT a creme brulee' I shall attempt to reason with him.

On the other hand - I have extremely strong views on this matter. So strong, in fact, that I am only persuaded by my better half to order a dessert that, in the first years of our marriage, gave me the most sublime pleasure. I always accompany the order with the strictest of strictures. The custard in the creme brulee should be like a fondant - lighter, almost, than air - and not like emulsion paint. It should be cool. The top should be red hot - sizzling, a fire hazard of a dessert. The top should be crisp, but friable, not a disc of carbon fibre-like durability. Any thought of fruit should be excised from the mind with the very same blowtorch that crisps the top.

I'm afraid to say that last night's brulee was a disappointment. Again.
 

PK99

Legendary Member
Location
SW19
I'll see your raspberries and raise you a sliced banana.
Banana Creme Brulee is fantastic. IMHO.
And the caramel should be fresh, still hot, but crunchy and solid. A desertspoon of demerara and a blowtorch are required.

Banana custard with a melted sugar topping may well be a nice desert, but it is not Crème brûlée!
 

lukesdad

Guest
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.


Too much sugar and don t heat the cream. Fresh strawberry and basil. The king of brulees but remember to add an extra egg yolk. When adding solids into a brulee mix it will need to cook longer than indicated in the standard recipes.
 

Fnaar

Smutmaster General
Location
Thumberland
What's with all this fruit?

Take this healthy shoot out of my pudding and pour in some extra sugar!

If I was horribly camp in a Gok Wan sort of way, I'd pout "A moment on the lips, a lifetime on the hips"
smile.gif
 

Archie_tect

De Skieven Architek... aka Penfold + Horace
Location
Northumberland
Why is there not a camp, bespectacled smiley?

...have you someone in mind?
 

PK99

Legendary Member
Location
SW19
Of course, it's really Creme Catalana anyway...

Heathen!

Crema Catalana has cornstatch in the recipe Crème brûlée is a true custard.


Incidentally, such custard deserts were traditional fare in wine making districts using the yolks left over from fining wine using the egg whites
 
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