Creme Brûlée Question

A few questions on the creme Brûlée;

1. Can I just mix all of the ingredients together, cast, and cook (rather than heat the cream and temper?) If so, how does this affect the cooking time? Are there any changes?

I ask because I want to cold infuse the cream (with coffee beans or something else.)

2. Will a different sized jar affect the cooking time? I have half pint jars, but they are more upright than wide as in the video.

3. I'm also very interested in making the Creme Catalana. Can this be cooked sous vide for that pudding-like texture?

Find more posts tagged with

Recipes Q's

Comments

tshewman

why cold infusion? If you warm the cream, allow it to infuse for a period of time, strain, you can proceed as outlined. Similar to infusing an ice cream custard. I suspect cooking ties would be similar assuming the amount per jar is the same as in video. If larger portions, more time to set I suspect. You should be able to do the Creme Catalana by simply infusing the cream with Cinnamon and lemon. JMHO

com-chefsteps

I, too, am confused about the need for preheating the cream instead of just mix-and-heat. Also, the lack of temperatures on the SV step in the CC/PC recipes. That said, I loved the before/after pix on the resting step.

Todd, coffee in particular seems to give different flavors when cold-infused vs. hot-infused - at least according to MC.

tshewman

Thanks Ted, I've only used coffee in warm infusions (I don't drink coffee-tastes like burnt water to me), so that is helpful.

Lou_34544

Can the Creme Catalana even be cooked sous vide?

And it's just much easier to not have to worry about tempering; just mix cast and cook.

com-chefsteps

when I stumble across it again I'll see if I can quote some text.

Michael_93748

Cold infusion re coffee and MC here:

http://modernistcuisine.com/recipes/coffee-creme-brulee/