You're actually scooping the cooked creme brulee into the baked shell, right? You could try cooking the creme brulee over a bain marie, stirring until thickened----it will give you a smoother creme brulee meant for your type of application. Do a search, I have seen someone post a recipe.
creme brulee
Hi,
Made my first creme brulee today. I did it with a puff pastry brioche shell with strawberries on the bottom. My problem of course was the actual creme brulee. It's too soft. Did I put too much cream, not do the combining well? Do I need more egg yolks? Any ideas? Also, Is there a way i can keep from burning my shell when i torch them? They kept lighting on fire
Ron
Made my first creme brulee today. I did it with a puff pastry brioche shell with strawberries on the bottom. My problem of course was the actual creme brulee. It's too soft. Did I put too much cream, not do the combining well? Do I need more egg yolks? Any ideas? Also, Is there a way i can keep from burning my shell when i torch them? They kept lighting on fire
Ron
1 - 2 of 5 Posts
Here's a recipe from pastrychefcentral:
"The formula below, is made over a simmering water bath, and contains more egg yolks then the baked version. Here is the recipe.
1 1/2 cups Heavy Cream
9 Egg Yolks
3 oz. Sugar
1 vanilla bean or vanilla extract.
Prepare as you would vanilla sauce. Cool over an ice water bath to thicken. Stirring occasionally."
This is used to fill tulip shells, tart shells, etc.
"The formula below, is made over a simmering water bath, and contains more egg yolks then the baked version. Here is the recipe.
1 1/2 cups Heavy Cream
9 Egg Yolks
3 oz. Sugar
1 vanilla bean or vanilla extract.
Prepare as you would vanilla sauce. Cool over an ice water bath to thicken. Stirring occasionally."
This is used to fill tulip shells, tart shells, etc.
1 - 2 of 5 Posts
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