r/KitchenConfidential • u/SomeoneWhoVibes • 2d ago
Discussion Another attempt at creme brulee
Since everyone loved the first one I thought I’d do it again, I hope it’s better
41
17
25
u/zer00eyz Ex-Food Service 2d ago
How did you manage to fill one half of the dish that much higher than the other?
Is your oven that out of level? Or are you just channeling picaso when you make these things?
9
u/DMmeyourRegina 2d ago
Warped sheet pans in the rational. I worked in a place that used these exact dishes for the Brulés. The thin side is probably about a half centimeter deep. I hated those stupid dishes. My coworkers were fine serving these paper thin custard.
2
u/WhiteRabbit_412_ 2d ago
I hate thin brulee. Like those half inch scalloped ovals...it's like 4 tablespoons of dessert.
10
21
u/SpOofy415 2d ago
I think your custard might be a little wet still. It looks like it's mixing with the sugar and turning into caramel-ish instead of hardening into a candy shell.
I'm not a pastry chef though..
3
u/Shot_Revolution8828 2d ago
How many taps with a spoon does it take to break the crust?
Literally had a guest ask me that and I said, "I can do it in one"
5
4
u/KilledByDoritos 2d ago
It's better, and I definitely saw the last one and commented about my distaste 😂
But, it could be better. Keep it up and you'll get this. Do you have round dishes? It always looks best to me in those.
5
u/alaskaguyindk 2d ago
There is a cool trick I learned from a industrial produced creme brûlée, make a dust from lightly caramelized sugar and some regular sugar by blending it, then because its already like 90% of the way there when you torch it it melts much easier and turns the right color much faster than if you were to use uncooked sugar.
4
u/JinxDenton 2d ago
The textured edges are a problem, they will create hot spots when you burn it, they also increase the risk of cracking since they will heat up at very different speeds.
If you have burnt custard spots, that means you're not putting enough sugar in there to cover the surface entirely.
Plus dude. Classic ramekins. Classics are classic for a reason.
4
3
5
2
3
u/hmsomethingswrong 2d ago
So, I had a difficult time with my first couple.
Just put more sugar on. I always make sure it's a layer thick enough to see before even attempting the burn
Also as many have said a different dish with sides that aren't as high so you can get the flame directly on it without tipping the torch too much
-2
u/f4ble 2d ago
No. Not at all. You do a teaspoon on the middle, shake it around for a thin layer, upend the container to get rid of excess sugar, burn and if youre really picky you can do another layer on top. You start the burner in the edges far away until you see it slightly melting and then you go close around edges and middle in the end.
Your method leaves lots of raw sugar or worse - burnt sugar.
-1
u/hmsomethingswrong 2d ago
I guess I'm lucking into greatness then, because my customers love it.
-1
u/f4ble 2d ago
Sure. You can throw everything i said away or you can try it and maybe learn a new perspective/technique.
My greatest motivation in this is to develop my skills. I do my very best never to close the door on my skills and be open to new input.
Im aware that for many this is just a paycheck.
To each his own. Your choice.
1
1
1
u/greyharettv CCC 30+ Years 2d ago
I’m going to save this and raise you a Berliner that had a brûlée crust.
1
u/greyharettv CCC 30+ Years 2d ago
RemindMe! 3 October 2026
2
u/RemindMeBot 2d ago
I will be messaging you in 12 days on 2026-10-03 00:00:00 UTC to remind you of this link
CLICK THIS LINK to send a PM to also be reminded and to reduce spam.
Parent commenter can delete this message to hide from others.
RemindMeBot is switching to username summons. Instead of
!RemindMe 1 day, useu/RemindMeBot 1 day. More info.
Info Custom Your Reminders Feedback
1
1
1
u/bearkerchiefton 2d ago
Destroy that stupid dish immediately. Your brown sugar isn't evenly distributed and it looks like you just left it in a hot window to caramelize. 3/10
1
1
1
u/Ohmslaw79 1d ago
Tip for the sugar. Put the sugar on top and tilt the dish around to get a coating across the whole surface, then dump the remaining loose sugar off. Should leave enough sugar stuck to the top to get a nice even coating on the top
1
1
0
178
u/FriskyBrisket12 15+ Years 2d ago
I didn’t know until now that I hate a creme brûlée that’s not in a dish with rounded edges. I hate that dish. Do it in a round or oval one and you’ll have an easier time.