nav[aria-label="Primary Navigation"] { padding: 0; & ul { list-style: none; width: 100%; display: flex; flex-direction: row; justify-content: start; align-items: start; gap: 30px; padding: 0; & li { margin: 0; } & ul li { list-style: none; } } }

Creme Brûlée

alex9311

I have been making perfect creme brûlée for many years. I was intrigued by the Chef steps sous vide recipe and decided to try it. I have made two attempts and it's not setting up like a traditional creme brûlée. I have adjusted the egg yolks and cooking time and it is the consistency of pudding. I have never used salt in a custard and I was a little skeptical could this be the culprit?

Find more posts tagged with

Recipes Q's

Comments

Jenny_106356

i don't think the salt would effect the texture. A little salt just counters the sweetness and adds another dimension to the taste.

Huy_63293

Have you tried the Pot de Creme recipe? It's very similar to the creme brulee recipe and will have a firmer texture. Might be what your'e looking for!

alex9311

Ted, on my first attempt I cooked for exactly one hour, on the second I added a few more yolks and cooked the custards for an Additional 15 minutes. I think you may have misunderstood, Huy asked how long did I leave them in the ice bath, I replied 30 minutes. Thanks for your suggestion, I will check out that matrix. I think it must be a cook time issue.

com-chefsteps

A couple of thoughts: first, the recipe does say to cook for an hour rather than 30 minutes. Second - and this will be one of those frustrating answers - if you can lay your hands on a copy of Modernist Cuisine at your local library, you can find a matrix of custard thicknesses, with temperatures across ingredient ratios, which let you choose a texture anywhere from creme anglaise through hockey puck.

alex9311

I left them in the ice for about thirty minutes then moved them to the fridge overnight. definitely looking for a firmer texture I can't even burn sugar on these they were so loose.

Huy_63293

Hi Alex, how long did you chill the custard after putting it into an ice bath? Also, are you looking for something firmer?