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Creme brulee probleme

post #1 of 18
Thread Starter 
Hey.
For my school i have to make creme brulee for quite a few people but i don't have enough ramequins to fiil. Can I bake the creme brulee in a deep oven dish or something then cool it and cut it out and then brulee it? Do I have to use som extra agar agar or gelatin?
Thanks
Menno
post #2 of 18
Quote:
Originally Posted by 103558 View Post

Can I bake the creme brulee in a deep oven dish or something then cool it and cut it out and then brulee it? Do I have to use som extra agar agar or gelatin?

No, and no. Buy more ramekins. 

 

And what do you mean by "EXTRA" agar agar? You put agar agar in your creme brulee???? :eek:

post #3 of 18
Thread Starter 
I am not able to buy more ramequins. Isn't there an other way I can make it work. i didn't mean extra agar agar but I thought maybe it would help it set better
post #4 of 18

Do you have ring molds?  We used to do an "unbaked" creme brulee in a pate brisee crust-basically a stove-top thickened custard spooned into baked tart shells and then we would brulee that.

post #5 of 18

@103558 Do you have mugs or smaller canning jars?? These can be a good substitute for a ramekin. I use canning jars as they can withstand the heat of the oven. I also used some really cool looking mugs for a wedding dessert table. Think outside the box....or in this case ramekin. It would have to be approximately same size as a ramekin and can withhold the heat of the oven and cold of the refrigerator. ;) 

 

PS: Why can you not buy more ramekins?? Just a curiosity. Oh, and how many creme brûlée are we talking about??

post #6 of 18
Thread Starter 
Thank you for your advice. I guess i have to make between 30 and 40 creme brulees. In a quarter i wanna put some rum and in the other two i want to put vanilla and pistachio.
post #7 of 18
Thread Starter 
Isn't possible to cut the creme brulee out? Will it melt or isn't going to look nice?
post #8 of 18

This doesn't make any sense to me. If you want to make creme brûlées, make creme brûlées. What you're describing (something that's set and that can stand on its own, without a ramekin) is not a creme brûlée. A creme brûlée isn't fully set and you cannot cut it in pieces. Can you make beef burgundy with chicken instead of beef, and no wine? Sure, but then... surely you don't want to call it beef burgundy. So just give it another name. 

 

In France, a version of portable creme brûlées are called Canelés, maybe you could make that instead?

 

post #9 of 18

@103558 I think you have creme brûlée mistaken for panna cotta.

 

The "stand on its own" panna cotta (meaning cooked cream in Italian) that most restaurants use is made by simmering cream, milk and sugar and set with gelatine. You can then take it out of its form and add berries or whatever you wish with it. This is an uncooked cream custard which can be un-molded.

 

Creme brûlée (meaning burned cream in French) is made with cream, egg yolks, sugar and added flavour (i.e.: Vanilla) with a finished topping of caramelized sugar. This is a cooked in a water bath egg custard that must remain in the ramekin.

 

So now you might understand our confusion reading your posts as you MUST have a ramekin (or ramekin-like container) for a creme brûlée (and NO, you cannot cut it into portions as it is more of a pudding like consistency and YES you would ruin it), whereas the panna cotta fits what you are probably trying to achieve. 

 

Hope this clarifies things :D

post #10 of 18

Also, I do have a seriously concerning question for you, (and please this doesn't have anything to do WITH you but with your school).

 

What in the heck are they teaching you if you do not know how to do a creme brûlée, let alone ask you to make them if they have not taught you what they are or how to do them?? :eek:

 

This is a basic of pastry so I am totally stumped on this one. Again, just a curiosity. :confused:

post #11 of 18

Also.... pistachio in creme brûlée??? Reminds me of an episode of kitchen nightmare where the chef was putting pomegranate seeds in risotto.

 

Before you reinvent the wheel, learn to make the basics the basic way. Simple isn't always easy, and simple done well goes a long way. Once you've successfully made a creme brûlée the proper way you wouldn't ask those questions or think of doing a creme brûlée with pistachios. 

post #12 of 18
Thread Starter 
Ok thank you it's all clear for my now
post #13 of 18


Try a cupcake pan with parchment liners, it works placed in water bath.  .N O  AGAR OR GEL?  What school do you go to, so I can tell people not to go there.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply
post #14 of 18
Quote:
Originally Posted by 103558 View Post

Hey.
For my school i have to make creme brulee for quite a few people but i don't have enough ramequins to fiil. Can I bake the creme brulee in a deep oven dish or something then cool it and cut it out and then brulee it? Do I have to use som extra agar agar or gelatin?
Thanks
Menno


Welcome.  I think you're gonna need a bigger boat. Just curious, does the school not provide enough or the right dishes/utensils?  The rum and pistachio sound wonderful.  I've seen chocolate, etc. as well.  I would use the dishes (provided?) on hand.  Don't think there would be a problem prepping in a larger dish & serving with a spoon - except for cooking time adjustments. Good luck, and have fun with it.

post #15 of 18

Hello I have made creme brûlée I larger ceramic/glass containers with larger water baths you will need to adjust your cooking times but it should work . I used to do creme brûlée family style it was a 4 portion glass dish it took significantly longer to bake but it worked . Good luck to you in this. oh dont make your ramekins over the top of the larger one on the bottom if the water splashes out it will mark the top of the dishes below them learned this one the hard way . 

post #16 of 18
Quote:
Once you've successfully made a creme brûlée the proper way you wouldn't ask those questions or think of doing a creme brûlée with pistachios.

 

I wouldn't use whole or chopped pistachios, but maybe pistachio paste.  I bet that would be pretty good.

 

Quote:
Don't think there would be a problem prepping in a larger dish & serving with a spoon

 

Can't really be done if you want to keep the wonderful crusted, caramelized top.  That is unless you do something like I suggested above, making a stove top custard, spooning that into dishes, smoothing the top and bruleeing the top of that.  While you can get a good flavor doing that you do lose the consistency of a "baked" custard.  Stove top custards just can't achieve the dense silky texture of baked custards.

post #17 of 18
Quote:
Originally Posted by 103558 View Post

Hey.
For my school i have to make creme brulee for quite a few people but i don't have enough ramequins to fiil. Can I bake the creme brulee in a deep oven dish or something then cool it and cut it out and then brulee it? Do I have to use som extra agar agar or gelatin?
Thanks
Menno

try mine


Ing:
160g egg yolk, about 11 yolks
90gr granulated sugar plus more for dusting
3gr salt

600ml heavy cream

 

Equipment:
Sous vide setup
Wide mouth canning jar
Blow torch
Tea strainer

 
post #18 of 18


Hey, how yuh doin'?

 

Where in France are you?

 

Did you mean Beef Bourguignon?

 

Have a nice day.

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