Quote:
Originally Posted by sbk465  So, I'm trying to make my vanilla creme brulee so that the beans are suspended throughout the custard. I'd really prefer not to have this thick layer on the bottom of the ramekin.
I've tried cooking the custard just slightly longer on the stovetop (multiple attempts to temperatures between 70-75 C), with little success. By the time it thickens enough to suspend the beans, the custard curdles when cooked in the oven.
Anyone have any ideas? |
I think i would treat it like kiwi seeds in a sorbet. Make the brulee, strain through a filter and only add some of the seeds back. Since you don't want to stir your brulee while it is setting fewer seeds is the only way I can think of keeping them clumping. Good Luck.