How to Cook Crè mè Brulèè

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Marsha Merilyn Morrison
5 years ago
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1 How to Cook Crè mè Brulèè

3 Table of Contents iii Table of Contents Table of Contents... iii Introduction... v Chapter 1: Supplies... 9 Ingredients... 9 Materials... 9 Chapter 2: Directions Cooking Steps If you are using the oven method: If you are using the torch method: Chapter 3: Troubleshooting guide Troubleshooting guideline for making Crème Brulee Cooking too fast Crème brulee is uneven Can t burn the raw sugar Thick skin forms on custard Custard contains gummy brown chunks Burning the top Index... 21

5 Introduction v Introduction Crème Brulee is one of the most delicious French desserts made up of custard topped with caramelized sugar. Crème Brulee in the past and still in this present day is a combination of cream, egg yolk, sugar and vanilla, topped with a hardened caramel which is later broken to eat this delicious dessert. The name Crème Brulee is a French name; therefore many people assume that it is a French name. Yet there is another name for this dish, crema catalane by the Spanish. The French version of this popular custard is generally served cold and cooked in a shallow pan of water, and then topped with custard which is caramelized by a kitchen blow torch. This manual is directed mainly towards chiefs, and those people who love to cook complex dishes such as Crème Brulee or other people who just want to learn how to cook this dish as well. Therefore they can use this manual to learn the step by step directions on how to cook crème brulee the correct way without any complications. Another way this manual could be used is to find any mistakes that they have made in cooking their crème brulee with the trouble shooting guide. This way they may prepare their dish correctly the next time that they cook it.

7 Chapter 1: Supplies

9 Chapter 1 9 Chapter 1: Supplies Ingredients 6 eggs 6 tablespoons of white sugar ½ teaspoon of vanilla extract 2 ½ cups of heavy cream 2 tablespoons brown sugar Materials Medium sized mixing bowl Double boiler o Can be substituted for a pot and a metallic mixing bowl Mixing spoon Saucepan Oven o Can be substituted for a cooking blow torch

11 Chapter 2: Cooking Directions

Beat the egg yolks, white sugar and vanilla extract. Your mixture should look similar to the one below. 4.

13 Chapter 2: Directions Cooking Steps 1. Preheat the oven to 375 degrees F. 2. Crack 6 eggs and place the yokes into a bowl. Then add 4 tablespoons of white sugar, and ½ a teaspoon of vanilla extract to the same bowl. 3. Beat the egg yolks, white sugar and vanilla extract. Your mixture should look similar to the one below. 4. Pour the heavy cream into a saucepan. Turn the heat on the stovetop to low and slowly bring the cream to a boil. Upon reaching the boil, immediately remove it from the heat source.

14 Title of Manual 5. In fourths pour the cream into the egg mixture. Thoroughly mix the cream into the egg mixture before adding more. 6. Pour the cream mixture into a double boiler.

14 14 Title of Manual 5. In fourths pour the cream into the egg mixture. Thoroughly mix the cream into the egg mixture before adding more. 6. Pour the cream mixture into a double boiler. If you do not have a double boiler, see step 6a. Heat until you can lightly coat the back of a spoon with the mixture. This should take around 3 minutes. a. If you do not have a double boiler, you can make a makeshift one. This can be done by having a small metallic mixing bowl and a large pot, as displayed in the photos below. You fill the pot with water and bring it to a boil. Then place the cream and egg mixture into the metallic bowl and place it in the pot.

7. Immediately remove it from heat and pour into a shallow heat proof dish, or multiple heat proof dishes. 8. Bake in the pre-heated oven for around 15-30 minutes. a. You should check every 5 minutes to see if it is done cooking.

15 7. Immediately remove it from heat and pour into a shallow heat proof dish, or multiple heat proof dishes. 8. Bake in the pre-heated oven for around minutes. a. You should check every 5 minutes to see if it is done cooking. The easiest way to check is to shake it and see if the middle jiggles slightly. This jiggle should be similar to a gelatin-like jiggle rather than a water like jiggle. 9. Upon removing from the oven you should refrigerate overnight. 10. In a small bowl combine 2 tablespoons of white sugar and brown sugar. Sift the mixture finely over the custard.

16 Title of Manual If you are using the oven method: 11. After the crème brulee has been chilled, preheat the oven to broil. 12. Place the dish into the oven and allow the sugar to melt.

16 16 Title of Manual If you are using the oven method: 11. After the crème brulee has been chilled, preheat the oven to broil. 12. Place the dish into the oven and allow the sugar to melt. This should take around 2 minutes at most. Remove once the sugar is melted. 13. Serve and enjoy. If you are using the torch method: 11. Turn on the cooking blow torch 12. At a moderately quick pace fan the torch left and right over the sugar. The heat should caramelize it without adding any additional heat to the brulee. 13. Serve and enjoy

17 Chapter 3: Troubleshooting

19 Chapter 3 19 Chapter 3: Troubleshooting guide Troubleshooting guideline for making Crème Brulee Common problems you might encounter while making crème brulee include: Cooking too fast Uneven surface Can t burn the raw sugar Thick skin on custard Custard contains gummy brown chunks Burning the top To prevent these problems from occurring, refer to the suggestions below. Cooking too fast If your custards are cooking too fast, boiling in the oven, setting prematurely, or tasting of omelets, there are two possibilities: Your oven might not be operating at the temperatures it should be. Use an oven thermometer to check this. You haven t utilized the water bath. The hot water bath you add will slow down the cooking process and prevent separation or overcooking. Alternatively, you can put a saturated towel in the pan. Crème brulee is uneven To prevent this, make sure you haven t been whisking or beating your mixtures, this could add too much air into your crème brulee and create an uneven surface. Can t burn the raw sugar Most likely the sugar is too getting to damp to burn. If you leave the chilled, set custard out on the counter some of the moisture will evaporate and you will be able to successful burn the sugar.

20 Title of Manual Thick skin forms on custard If this occurs, try baking the custard with aluminum foil loosely covering it and leave one of the corners flipped up.

20 20 Title of Manual Thick skin forms on custard If this occurs, try baking the custard with aluminum foil loosely covering it and leave one of the corners flipped up. This will protect the custard from over baking. Custard contains gummy brown chunks Strain your custard more carefully. If you can t catch all of the skin with a spoon, consider buying a super-fine mesh strainer to do the work for you. Burning the top If you are using a torch to caramelize the sugar, be sure to keep the torch moving to prevent the top from burning.

21 Chapter 4 21 Index Directions, iii, 11, 13 Ingredients, iii, 9 Materials, iii, 9 oven, iii, 13, 15, 16, 19 torch, iii, v, 9, 16, 20 Troubleshooting, iii, 17, 19

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