[abefroman]

Is it wrong to repot creme brulee?

IE. to cook it in one kind of dish and then scoop it out and put it in something else, like a hollowed out fruit shell?

[Just Jim]

Originally Posted by abefroman

Is it wrong to repot creme brulee?

IE. to cook it in one kind of dish and then scoop it out and put it in something else, like a hollowed out fruit shell?

If it's a classic style, with the caramel built in the dish, I think it would look odd.
But if it's the commonly accepted method of building the custard, then caramelizing sugar on top afterwards, I don't see why it wouldn't work.

It's just a custard. You could make 2" hotel pans of the stuff, and use an ice cream scooper to your hearts content.
Up to you how you address the caramel.

[abefroman]

Originally Posted by Just Jim

If it's a classic style, with the caramel built in the dish, I think it would look odd.
But if it's the commonly accepted method of building the custard, then caramelizing sugar on top afterwards, I don't see why it wouldn't work.

It's just a custard. You could make 2" hotel pans of the stuff, and use an ice cream scooper to your hearts content.
Up to you how you address the caramel.

Im putting the sugar on top, thanks for the feedback.

[boar_d_laze]

Originally Posted by abefroman

Is it wrong to repot creme brulee?

IE. to cook it in one kind of dish and then scoop it out and put it in something else, like a hollowed out fruit shell?

Do you mean just the custard? Or the custard with the top already bruleed?

And if you mean with the brulee already on, why wouldn't you brulee in whatever was going to be the ultimate serving vessel?


BDL

[abefroman]

Originally Posted by boar_d_laze

Do you mean just the custard? Or the custard with the top already bruleed?

And if you mean with the brulee already on, why wouldn't you brulee in whatever was going to be the ultimate serving vessel?


BDL

Just the custard, dunno, thought it might have been illegal in France or something.

[Blueicus]

I would think that once you agitate the custard it's going to look sort of awkward when you cut into it and it sort of looks funny... it's a soft and smooth custard but it's not quite the same as piping a mousse, though I think quenelling it wouldn't be too bad. Can you bake it in the new vessel itself?

[abefroman]

Originally Posted by Blueicus

I would think that once you agitate the custard it's going to look sort of awkward when you cut into it and it sort of looks funny... it's a soft and smooth custard but it's not quite the same as piping a mousse, though I think quenelling it wouldn't be too bad. Can you bake it in the new vessel itself?

Nope, not if its a fruit, it would get to soft and discolored. I repotted it and didn't notice a texture difference, there was on top, but once you melt the sugar on top of it you can't tell.