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Water Bath Crème Brulee--Recipe edit
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Water Bath Crème Brulee--Recipe edit
Last edited by Jerod Broussard; November 28, 2015, 10:51 AM.Tags: None
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I've added a bit to the ChefSteps recipe. I switched to the short wide mouthed half pint jars and I couldn't quite fill up 5. This should do better on the next batch.
12 egg yolks. (original recipe calls for 11, hence the scale up on everything else)
655 grams Heavy Whipping Cream
3.3 grams salt
98 grams sugar
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I have pants that fit fine I bought in 2000, Dickies. I think the smell of the 158 degree heavy cream mixed with the egg yolk-sugar-salt mixture has me full of this crap.
I ate some of the first batch, nothing since.Last edited by Jerod Broussard; December 16, 2015, 12:49 PM.
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Jerod Broussard I am going to try this soon, Did you preheat the cream before mixing in the egg yolks?
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Weber Summit Kamado with SnS and Vortex.. Broil King Baron, Primo Oval Junior. Primo XL. Love grilling steaks, ribs, and chicken. Need to master smoked salmon. Absolutely love anything to do with baking bread. Favorite cool weather beer: Sam Adams Octoberfest Favorite warm weather beer: Yuengling Traditional Lager. All-time favorite drink: Single Malt Scotch
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NICE!
I've gotta disagree on one point. I think a shallow dish is far better--lots more burnt sugar per bite. Those of you who are intimidated, DO try it. It is easy as Jerod said, even when not using sous vide. Just don't muck with it by getting fancy and adding crusts or fruit to the custard. Egg yolks, cream, sugar, maybe some vanilla or other flavoring (Grand Marnier, Kahlua,...) is all you need. Basic is best.
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Yeah we use the wide mouth short fat little dudes now.
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A protip from a chef friend: Some Kool Aid flavors work brilliantly for CB. Better than liqueurs.
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Potkettleblack WOW Kool Aid! Gonna have to give that one some thought! At this point, I'm not sure what flavor to try.
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Love creme brulee yours looks fantastic. I've only made it a few times so far but it's on the short list again. I needed a reason to buy and use chefs torch and creme brulee was as good a reason as any! So much fun using that torch to caramelize the sugar.
Try adding some orange zest for a nice flavor
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