Free standing creme brulee

ejf12009

I know I'm far from the first person to think of this, and it must be possible! What's a good technique for making free-standing creme brulee?

I'm shape agnostic, would just like to get a small bit of geometrically interesting custard and caramel on a plated dessert.

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tshewman

The custard has to be cooked it something so the shape itself is initially limited by the shape of the vessel. Once cold, it can be removed and served in any shape.

Brandon_Byrd_40557

It's certainly possible. Alinea does it (or used to do it) as part of their dessert course. You can see it in the video below:

https://www.youtube.com/watch?v=qofsdSMuGbg

The "plating" starts by pouring a still-liquid brulee base into glass cylinders and it sets up as the rest of the course is presented. At the end, sugar is added, the cylinders are removed and they're torched to create the brulee. I highly doubt it's a conventional egg custard, and there's got to be some hydrocolloid magic going on. The recipe, sadly, isn't in the cookbook. But the video is proof of concept.

tshewman

And you can do this with the flourless cake.

fisher23

Flan is what comes to my mind.

Brady_142844

http://blog.khymos.org/wp-content/2009/02/hydrocolloid-recipe-collection-v3.0.pdf

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