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Tips for Creme Brulee

Misc.

The key to a good creme brulee is not to over bake it!!! It should just be a little jiggly when you lightly shake the pan..make sure to temper your egg yolk mixture with the hot cream before adding it all in and then if necessary strain your mixture to avoid any lumps... and don't forget the water bath...I love to use a blow torch ( a mini one) for the carmelization... it keeps the brulee cold... instead of under the broiler.. if you have to use the broiler put your ramekins in cold water then they will stay nice and cold under the heat of the broiler... good luck...
ChefGirl (MarianneF.)


MsgID: 04335
Shared by: Marianne
In reply to: Late response from Dominic
Board: Quantity Cooking at Recipelink.com
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Reviews and Replies:
1 creme brulee
  sally
2 ISO: Sally, recipe please...
  Dawn-Hawaii
3 creme brulee
  Dominic
4 Looking forward to your recipes, Dominic
  Seppo
5 Creme Brulee
  Verla
6 Late response from Dominic
  Dominic
7 Tips for Creme Brulee
  Marianne
8 ISO: creme brulee
  Josephine
9 Do a search of all boards
  nt
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