Creme brulee calibration ?

I have used both chefsteps and jacques pepin recipe for the creme brulee (i mean ingredients) then i put them in aluminium ramekins and put them in a tray with 3/4 water .. my problem is by the time they bake outside , at the centre they are still liquid... i bake them at aprox 170 celsius for 30'. At home i get them perfectly but at the restaurant no .. please explain this

thank you

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Padurescu_Vlad_49119

brian_martin2001

What are you doing differently at home than in the restaurant? Times, temperatures, equipment, the more details you give, the more helpful it could be.

Padurescu_Vlad_49119

The oven at restaurant has missing rubberband so i suppose its not consistent. tomorrow i will check it with another thermometer. I am currently trying to poach the creme brulee using heston's tehnique for poaching eggs ( with a plate underneath the pan ) .. at home i am not using the ventilation. at restaurant its impossible without ventilation cause the function is not working . Should i put a lid to prevent surface burning ?

brian_martin2001

I'm not sure what you're referring to with the restaurant oven missing a rubber-band. You should always check your oven temperature(s) with a thermometer, oven thermostats are often inaccurate at best. I'm familiar with Heston Blumenthal's method when it comes to poaching eggs, however, you also need to remember that there's a bunch of other ingredients in the creme brulee. If you have something working at home, I recommend trying to mimic it at the restaurant: covering them might work when you steam them.

Padurescu_Vlad_49119

The isolation band is missing at restaurant . I do like this : i mix the yolks with sugar, then i pour the cream slowly. Put a tray with tepid water and place the mold in middle . I put the tray in the oven at 170°c for about 30 minutes . The surface is cooked , also all way round except the bottom ... i used both aluminum molds and ramekin . Should i go low with the temperature and raise the cooking time ?

fisher23

I would lower the temperature and increase time. I would suspect the oven is running hot.

brian_martin2001

https://youtu.be/YC0zIROhjAs?t=1370

This might also give you ideas. A little bit off track from where you are coming from, but it might help in some way.

Padurescu_Vlad_49119

Then why the runny bottom ? Obviously the water is not reaching 80 degrees

fisher23

Isn't the water already hot when you add it to the pan? I have always put very hot in the pan.

Padurescu_Vlad_49119

It is . I think i found out what i did wrong and its basic heat transfer dammit . All way round the water is heating the rameking and the ramekin is heating the brulee. On top the strong heat from the oven is overcooking the surface whyle the bottom is raw . But the ramekin has a border all way round so it has a belly on the bottom so .. since the water is not reaching it or if it does its too thin to matter, the heat transfer from the tray to rameking to brulee is simply too slow . I will put a grill on the tray so the water will reach the bottom evenly and send pics