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Question regarding creme caramel

post #1 of 6
Thread Starter 

My recipe tells me to set the oven to 150c and cook the cook the custard for about 1 hour till set and then set overnight.


Now i put the ramekins in water in the oven which means i am effectively poaching it which further means i am cooking it at about 95c .

Now my question is would it be right to say that a creme caramel is poached and not baked ?

Also i would like someone here to clear the concept of a custard.... what exactly goes on inside when we are cooking a custard ??? How and why does it set ? 

 

I am confused please help !!!

post #2 of 6

You are not poaching the ramekins, you are using the hot water to stabilize the temperature surrounding them. Custard sets because the eggs become the fusing agent instead of gelatin when they are done cold.

 

Poaching refers to something that is cooked in simmering water for a specific time.

post #3 of 6
Quote:
Originally Posted by tinstryde View Post

Now my question is would it be right to say that a creme caramel is poached and not baked ?


 

 

 

No: when poaching, the ingredient is in direct contact with the poaching liquid. In your case the ingredient is only in contact with the ramekin and the hot air on top, not the water. 



Quote:
Originally Posted by tinstryde View Post

what exactly goes on inside when we are cooking a custard ??? How and why does it set ? 


The proteins in the egg white bond with each other, forming a network that traps the water: http://www.exploratorium.edu/cooking/eggs/eggscience.html

 

Also see: http://www.exploratorium.edu/cooking/eggs/recipe-flan.html

 

post #4 of 6

I've been thinking for a long time that steaming would be a better method then baking in a bain marie. The skin on top of the custard is the worst part...

post #5 of 6
Quote:
Originally Posted by thetincook View Post

I've been thinking for a long time that steaming would be a better method then baking in a bain marie. The skin on top of the custard is the worst part...

Hm, I must be doing something incorrectly, never get a skin on my creme brule.

 

Of course, that might be because I cover the pan with foil?
 

 

Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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post #6 of 6

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Edited by thetincook - 6/27/11 at 3:56pm
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