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Pouring Pot de Creme?

terribleperson

So, it looks like a few people have tried cooking the Crème Brûlée and Pot de Crème in a single container (like a ziploc) and pouring into the serving containers while hot, before it sets. It has worked fine for them; can anyone come up with a good reason NOT to do it?

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tshewman

Ziplocs may break down at the higher temps.

fisher23

If you do that use a food saver/vaccum sealer bag. As Todd said Ziplocs are not recommended above 158'F.

mattpope

Just curious that if the end result is going to be in a single serving container, what is benefit from doing it this way?

terribleperson

Sealing the jars finger-tight just right so you don't get any water in them was a pain when I tried crème brûlée, and it's likely to cook more evenly in a single well-sealed container.