Crème Brulée

This post is a recap of what I experienced in Diane's Mod 4 class Creams, Fillings and Toppings.
I will recount how I learned to make Crème Brulée .

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 Here I GO!

With My Fancy Evaluation list that Diane Gave me, I made some 
Crème Brulée

But first I have to be sure I comply with the health and safety regulations and Join the team. 

Here are the Items to comply with as follows:

Pick a card

Wear a silly hair net

Put on my Apron and Jacket

Unlock mixers (Because they are SO Dangerous compared to woodworking tools)

Have my recipe ready 

Prepare all my bowls and whisks and such

I got stuck with Tayler and Tamara  :(

  And wash my hands 
Like a surgeon

Crème Brulée

I learned that the difference between crème caramel and crème brulée is 

1. Crème Brulée is served in a ramekin

2. Crème Caramel is served upside down  

 

Ingredients:

• 500g  of cream
• 100g of sugar
• 1/2 of a vanilla bean
• 4 egg yolks (80g)
• 1 egg

apparently someone had the bright idea to separate the yolks from the rest of the eggs and sell it in a milk carton. Gross. 

Vanilla bean

1/2 Vanilla bean means cutting it lengthwise because i'm going to scrape out the microscopic seeds in the middle.

Q. Why splurge on vanilla but not break a few eggs? 

 
There is a lot of sugar at pastry school. 
Who knew?

Sharp knives are required for vanilla extraction

  

 Cream and Sugar are measured using a scale.



 







 Q. Why are measurements in weight, and not in cups or liters? 

 













Into the cream goes the vanilla and it gets (infused) for 15 min on the stove 

While the cream and vanilla are infusing, I beat the sugar and eggs together. I think this is referred to as "blanchir"   Then add the infused cream/vanilla to the mixed sugar/eggs.   Be careful not to cook the eggs with the hot cream. Just add a bit to temper, it and then gradually mix it together.   (I think this is explained on the assessment tool Diane gave us) can anyone confirm that?

Because of foam and vanilla bean shmutz and stuff, the crème has to be passed through a strainer.

Bain Marie

The aluminum ramekins are  placed into a "Bain Marie". A Bain marie is simply smaller containers placed into a larger one with bit of water at the bottom. Much like the way some people make poached eggs. 

We then poured the the mixture into the containers (just below the rim)

The Crème Brulée has to stay in the over 45min on 300F

Diane then put them in the oven for me because I am not responsible enough to touch the equipment

Meanwhile it's time to do our favorite activity again, Dishes!

As they cooked we looked for a change in colour and consistency. 

Before cooked the Crème was to loose to dance. But when it is ready, it should be able to do the "Hula Dance"

They must then cool down before "Brulée"  Can someone tell me why?

After they cool down for 2 to 3 hours, sugar is added on top and It is Time to put them to the torch!!!!

I Heard discussion about weather or not brown sugar is better than white or refined white sugar. What is the difference?

I believe this can be done under the broiler, but everyone wanted to play with the torch!

Let's watch Tyler burn his cream

Everyone seemed to have their own technique

Some of us didn't know how to turn off the torch.

Walkie Talkie

This one caught Fire!!!    :p

Yummy

Then more cleaning!

And more cleaning!

 

MMMMMMMMM

 I think the aluminum may have been conducted the heat from the torch too fast.
The results may have been different with an actual ceramic ramekin.

Who had better results than me? 
Did I miss any steps from the evaluation tool Diane gave me?





 

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