Anyone got an awesome crème brulée recipe?

[Landlord]

Hello,

As the thread title suggests... does anyone have an amazing tasting recipe that'll be pretty simple to do (in terms of "purity of taste" rather than cack-handidness) in "large" quantities (20 at a time?).

Thanks!

[G'kar]

Brake Brothers?

[Fidgits]

best one i have found:
http://www.ffcook.com/pages/Wquestarch40.htm

however, I havent been able to make one that comes close to a proper french one!

[Wadeski]

I often do a cheat version, thats very nice. Not authentic, but its very quick and very nice.

Buy one pot of M&S luxury vanilla custard. They have two types, but the luxury one has a better texture for this.

put fresh rasperries (or blueberries) at the bottom of a ramekin. Pour over the custard leaving 1cm clear at the top.

chill for an hour then sprinkle with an even layer of demerera sugar. Use a cooking blowtorch to caremelise sugar into a brulee topping.

thats it!

Edited by Wadeski on Monday 23 February 15:21

[Landlord]

G'kar said:

Brake Brothers?

Yeah - that'd go somewhat against our "freshly made" claim!

Fidgits said:

best one i have found:
http://www.ffcook.com/pages/Wquestarch40.htm

however, I havent been able to make one that comes close to a proper french one!

I'll give that one a go... thanks!

Wadeski said:

I often do a cheat version... Buy one pot of M&S luxury vanilla custard

Thank you. However, as I'll be doing it for commercial gain I think buying non-wholesale (i.e. guaranteed stock & delivered) and M&S prices would make it uneconomic. I'll check it out though.

Thanks all!

[missdiane]

Creme brulee with white chocolate and raspberries, my favourite

[Zen.]

The best cheat I can offer, is to replace half the sugar with vanilla sugar, saves the need for vanilla pods.

The advantage of making individual ones is they will keep in the fridge, but you need cook them in a shallow dish rather than using a ramakin.

[Mobile Chicane]

anonymous said:

[redacted]

You can make a kind of 'cream' from cashew nuts which you could use to substitute in the recipe above.

[Landlord]

Zen. said:

but you need cook them in a shallow dish rather than using a ramakin.

Why's that, out of interest?

[Landlord]

Mobile Chicane said:

anonymous said:

[redacted]

You can make a kind of 'cream' from cashew nuts which you could use to substitute in the recipe above.

Cool! Thanks!

[Zen.]

Landlord said:

Zen. said:

but you need cook them in a shallow dish rather than using a ramakin.

Why's that, out of interest?

They just cook better, I put mine in a baking tray of boiling water then put them in the oven, if they are in too long you can end up with a brown top, which you don't want.

[Maegus]

I agree... after visiting france many times and ordering it, they serve in shallow dishes rather than deep.

It's quite rich so you don't want too much... unless your a complete custard addict!

Have a look on UKTV food or search online using James Martin (he loves cooking desserts) or Marcus Wearing as he's a trained pastry chef by trade.

[Landlord]

Maegus said:

I agree... after visiting france many times and ordering it, they serve in shallow dishes rather than deep.

It's quite rich so you don't want too much... unless your a complete custard addict!

Have a look on UKTV food or search online using James Martin (he loves cooking desserts) or Marcus Wearing as he's a trained pastry chef by trade.

Good call on Marcus - I've always liked his recipes. James Martin's a good one too.

Cheers again, all!

[AndyAudi]

I don't do mine in trays in the oven, (Don't have receipe with me I'm afraid)

Whisk Cream along with vanilla pod (split) in bowl above pan of water until hot (not boiling).

Remove from over water(remove pod) and pour over egg yolks whisking together.

Return to above water and whisk in sugar, continue until thickens and coats back of spoon.

Pour into dishes (I like a little stewed rhubarb in the bottom) and set in fridge.

Next day cover with Caster sugar and stick under grill to get the crispy top,

Return to fridge to chill prior to serving