Eggyness

Hi all,

I took the CS' Creme Brulee recipe for a spin. Awesome, great texture but very eggy to my taste. I'll probably use a wee less salt next time (and more vanilla) and I was wondering.. can you control the eggyness? There's a mention of it in this recipe:

https://www.chefsteps.com/activities/smooth-and-creamy-salted-caramel-frozen-custard

If I'm not mistaking, yolks should only take 72C to 'cook' so could I cook my pots of brulee at, say, 73C for longer and lose a bit of eggyness in the process? Does anyone have any experience on the matter?

Cheers,

Martin

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fisher23

For me I cut the salt in half and I thought it was just right. As for the eggyness, is it flavor or texture. Egg custard starts to set at 70 °C/ 158 °F and the higher the temperature the more eggy. Custard will start to get tough at 80 °C/176 °F. You might try 70 or 71 °C. For me I really like the texture and the taste of the 72 °C. Some people think it is too thick with the all the cream and use some whole milk or half and half.

tshewman

I would tend to agree with @John Fisher. That said I also find t helpful if I temper the eggs more slowly.

Martin_411586

Good point John. It's the eggy taste I meant.
Next batch:

- half the amount of salt

- temper (even more) slowly

- 50% milk and 72C
Thanks !

Martin_411586

Interesting. It seems the eggy taste mellows out with time. These brulees last a while in the fridge so I made extra.

Alternatively, the eggy taste I described was because of an interaction with something I had eaten. Unlikely I'd say, so I'm sticking with the eggyness mellowing out