Creme Brulee Problems
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Finally: I'm going to move this thread to the Baking Questions forum, where the pastry pros can help you more. :D
If you mess it up, you have to start over and do it again. I was teaching a co-worker how to make it and had to step out for a little while. He pulled them out of the oven too early, then tried putting them back in the oven after they had been in the walk-in for an hour. Didn't work!
Creme Brulee HelpHi,
This is directed to Suzanne in response to her inquiry. The recipe I used was
9 C Manufacturing Cream
1/3 C Kahlua
2 Shots Espresso
21/2 C Sugar
11/2 C Yolks
Simmered first four ingredients then tempered into eggs and baked in water bath.
It took forever and 3/4 of the small ramekins were firm but there was liquid on the bottom. To much Kahlua? I don't know. Any info would be appreciated. Also any recipes for Kahlua Creme Bs.
One case where this works, though, is a double layer brulee. Bake a thin layer of choc. brulee, chill, and pour on a thin layer of vanilla. Bake again. The top layer, along with the water bath, seems to insulate the bottom layer, and because the vanilla is so thin, it doesn't require full baking time. It helps to cover the ramekins with an inverted sheetpan.
What is the deepest you would recommend making a brulee? I am having problems with getting consistent results. The ramekins i am using now are about 2.5-3" deep. Should we get something shallower? Also, do you have any idea if elevation will effect this item? I am baking at about 4000 ft elevation.
It's funny you're asking about how deep a person would make crème brulee when these days, everyone makes it shallow to get the most crust. I wouldn't go more than 1.5" deep and I'd definitely opt for a shallow wide container to give diners the crunch they love.