› ChefTalk Cooking Forums › Cooking Discussions › Food & Cooking › Travelling with Creme Brulee
New Posts  All Forums:Forum Nav:

Travelling with Creme Brulee

post #1 of 6
Thread Starter 

Hi there,


I'm a big fan of dessert cooking, and one of my favorite dishes to prepare is creme brulee. I've made it a fair few times for friends and family, and I've been asked to make it for an event in a few days.


The trouble is - I can't transport 30+ full ramekins of creme brulee to the event. I can get the ramekins there, but not "face up" as it were.


So, does anyone have any idea of whether I could prepare creme brulee in a jug or other large sealable container? The only part I'm unsure of is cooking it, as I typically bain marie the ramekins, but that wont work well with a larger container.


Thanks all.

post #2 of 6

Normally 1. you don't fill ramekins to the top and 2. ramekins stack easily.

I would prepare them as usual, let them cool entirely, make stacks of maybe 5 ramekins and wrap cling film around them. Wrap another layer of cling film around all 6 stacks and you have a solid thing to move.

Sugar goes on when arrived + torch.

post #3 of 6

I've transported 200+ ramekins of creme brulee at once before. Just spread the ramekins face up on a hotel pan and wrap in saran wrap. As Chris suggested, I did the sugar/torching at the last minute. 


On a sidenote, have you heard of Canelés? They are pretty much little portable creme brulees and are absolutely delicious. 


post #4 of 6

Why not pre-bake the creme brulee and then just add the burnt sugar crust there? I would think they actually transport very well. 


@French Fries have you ever made Canelles? I had them one time at TRU in Chicago and Gale Gand the pastry chef was giving them away as a parting gift to enjoy the next morning with your coffee as a reminder of your dinner at TRU. it was a nice tough and they were fantastic. I have heard they are very hard to make and would love to try it if you have a recipe.


Nicko Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)

Nicko Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
post #5 of 6

@Nicko I never made them myself but have a few recipes. Here's one by Pascal Rigo, who used to make incredible pastry work before Starbucks bought him for $100,000,000. I tasted his canelés in one of his original Boulanges in SF and they were delicious. This is from his book "The American Boulangerie":


3 cups milk
1/2 vanilla bean, split lengthwise and scraped
7 1/2 ounces (3 tablespoons plus 3/4 cup) unsalted butter
1 cup sugar
2/3 cup pastry flour
1 extra-large egg yolk
2 extra-large eggs
3 tablespoons dark rum
3 ounces beeswax, finely chopped (about 1/3 cup)

In a small saucepan, combine the milk, vanilla bean, and its scrapings. Bring the milk to the scalding point over medium high heat, then remove the pan from the heat and add the 3 tablespoons of butter. Set aside to cool to lukewarm.

In a large bowl, whisk together the sugar and flour. In a separate small bowl, whisk together the egg yolk, eggs and rum. Whisk the egg mixture into the sugar and flour mixture, then whisk in the lukewarm milk mixture. Strain into a container; cover and refrigerate for at least 12 hours.

To prepare molds for baking, melt the beeswax in a saucepan over low heat. Add the remaining 3/4 cup butter to the melted wax and stir until the butter is melted. Remove the mixture from the heat and, using a narrow pastry brush, carefully coat the inside of 18 (2 by 1-inch) canneles molds. (Dedicate this brush to canneles making because the wax will get into the brush.) If the wax mixture starts to set up or thicken, return it to the heat for a moment until it thins.

Remove the batter from the refrigerator for at least 1 hour before baking it.

Preheat the oven to 425 degrees F.

Place the waxed canneles molds on a heavy baking sheet with a rim to prevent any wax and butter that melts from the molds from dripping onto the bottom of your oven and creating a fire hazard. Fill the molds 3/4 full with the batter, whisking the batter frequently and well to ensure that the sugar and flour remain evenly distributed.

Bake for about 50 minutes, or until the surface of the canneles is dark brown. Remove from the oven, being very careful not to spill any of the hot wax on yourself. (It is wise to keep children and pets out of the kitchen during this part of the process.) Using tongs or an old towel, pick up each mold and tap it upside down to remove the canneles. If it doesn't come out after a few taps, using a paring knife to loosen it from the sides. Serve warm from the oven.

Edited by French Fries - 4/1/14 at 10:16am
post #6 of 6
Thread Starter 

Some great suggestions and a delicious sounding recipe to try, thanks!


I have limited carrying space to get everything there, so I'll probably have to stack them a bit, but it should work.

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Food & Cooking › ChefTalk Cooking Forums › Cooking Discussions › Food & Cooking › Travelling with Creme Brulee