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Bad temp pots de creme

bob_walsh_451917

Love the idea of doing creme brulee without the fuss of not overheating cream. HOWEVER THE POTS DE CREME TEMP IS INCORRECT. the recipe calls for 157 which is at least 20 degrees too low. Very tasty but runny. Otherwise loving this thing.

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brian_martin2001

I think you misread something somewhere. If you go back to either of the recipes: Foolproof Cracklin’ Crème Brûlée or Pot de Crème, you're only heating the cream to 158°F. After you've heated the cream, you mix it with the egg yolks and sugar, and then cook the mixture to 176°F in the water bath. The only recipe that deals with a temperature so low that you claim is the Chocolate Pot de Crème in the joule app. Care to elaborate a bit more on which recipe (preferably with a link) was giving you trouble?

Brandon_Byrd_40557

What recipe are you talking about? The recipe in the app and the one in the Premium class both call for a temp of 80C.

fisher23

Did you make the chocolate pot de Crème? The regular pot de Crème is cooked at 176°F. The website version also is cooked at 176°F .

fisher23

Hi brian, check out the screen shot from the Joule app that I posted to Brandon. I am not sure which guide @bob_walsh_451917 used but my thinking is there must be a typo with the chocolate pot de Crème guide.

brian_martin2001

I'd seen that, which is why i mentioned that in my reply. I'm not sure which either, which is why i asked for him to clarify.

Brandon_Byrd_40557

I'm wondering if the addition of cocoa solids somehow changes how the gel sets up.

bob_walsh_451917

It was the CHOCOLATE recipe

bob_walsh_451917

Yup. The joule app.

fisher23

@Grant_Lee_Crilly_63791 or @Chris_Young_80640 could you please provide some input or insight to this recipe. Thank you.

Jess_Voelker_90708

Hi John,

I am looking into this and will report back. Thanks for letting us know!

Jess_Voelker_90708

Hi Bob, Thank you for the feedback—we are looking into it and will report back.

fisher23

Thanks Jess, I appreciate it. Hope you had great holidays. Happy New year.

Jess_Voelker_90708

You too! And Happy New Year to you!

dongta27

I did the chocolate pot de creme recipe along with the regular pot de creme (w/ matcha). I didn't notice the lower temperature in the chocolate recipe. Only had 1 joule on hand (a friend borrowed my 2nd joule) and only enough time for 1 cook. So I did both recipes at 176F. Results: both recipes came out with the consistency of the regular pot de creme. Compared to the visuals in Joule app, the both temps look "softer" than what I got. I think CS was going for a different consistency.

Jess_Voelker_90708

Hey everyone, just wanted to update that the kitchen team did a repeat trial of the chocolate pot de crème and confirmed that the two temperatures in the app corresponded with the target donenesses once the custard has set. If the texture is a little runny after the custard has cooked, it should set up once it has had time to chill. It is due to the inclusion of the chocolate that the temps are different from our regular pot de crème. If anyone has made the chocolate pot de creme at the given temps and cooking time and found it to be too runny even after it has chilled through, please let me know. Oh, side note: we tested the recipe in 4 oz jars as well; if you care to work in smaller jars you can reduce the cooking time to 45 min.

fisher23

Jess thank you so much. We really appreciate it.

fisher23

Apparently the recipe works just fine. It has to be cooled to set up.

geemcwee

I cooked the Pot De Cremes based on Nicks fb live - was definitely not runny. I then did the PDC-Choc for Xmas at the lower temp suggested in JOULE App and while it was a lot softer than the PDC I wouldn't say it was runny. For what thats all worth.

Jess_Voelker_90708

No problem, though all credit due to Chefs Nick and Sydni!

Jess_Voelker_90708

Ah, great! Thanks for the feedback Gregor.

Dat_Phan_279256

Thanks for the note on 45 min for 4 oz jars. Glad to hear a confirmed cooking time for 4 oz. That is my preferred size for these custard desserts.