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CREME BRULEE SERIOUS HELP

post #1 of 10
Thread Starter 

I have been making the same recipe for Creme Brulee from la Rousse Gastronomnique

It comes out great except the bottom is always curdled a little

I've tried lowering the baking temp

cooking times

temp of bain marie

still curdled

Is this normal?

post #2 of 10

Try keeping the bottom of your cocottes from too much contact with the floor of your bain marie pan.  You can use a rack, skewers, pieces of chain, whatever. 

 

BDL

post #3 of 10

I always line the pan with a "side towel" or equivalent

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post #4 of 10
Thread Starter 

REALLY!?!?!
Place the towel then the dish then fill 1/2 way with water and bake?!?!

post #5 of 10

Sure.  Why not?

 

BDL

post #6 of 10
Quote:
Originally Posted by CarlAird View Post

REALLY!?!?!
Place the towel then the dish then fill 1/2 way with water and bake?!?!


Yup, every day for almost three years!

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Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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Chef,
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post #7 of 10
Thread Starter 

OH WOW
OK
I'll do that!!

post #8 of 10

You use hot water too right?

post #9 of 10

What do you mean by low temp?  I usually cook them at 275-300.  275 take about and hour 300 takes 45min (if I remember correctly, I haven't made them in a while)

post #10 of 10

TUCook

Sounds like you've made a few.

Most everything I know also comes from European Chefs.

It's really like Creme Anglaise method. I just wanted  to add that once the mixture is ready to pour,

I run a stretched paper towel along the top of the mixture to remove all the bubbles and foam.

Also FYI, whenever trying to scald milk or cream I always take a part of the total sugar and add it to the milk.

This will leave a bigger window and less room for mistake at that time between scald and boilo up.

For what it's worth.

You can prevent curdling by shortening the cooking time. You can take the finished formula and thicken over a double boiler.

Panini

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