|By Adri (Adri) on Thursday, December 01, 2005 - 05:33 pm: Edit|
I have two parties back to back I need cream brulee for the second one, I was wondering if I can make and freeze. Thanks
|By Cheftim (Cheftim) on Friday, December 02, 2005 - 10:04 am: Edit|
Crème Brulee doesn't freeze well. Ice crystals form and it weeps and breaks when defrosted.
Or should I say, "It freezes fine it just doesn't defrost well."
|By Pastrycrew (Pastrycrew) on Sunday, December 04, 2005 - 10:02 pm: Edit|
One place I worked, we use to make a creme brulee mix on the stove top and cook it until it broke. We'd then stick mix it back together and pour it into tart shells or ramekins and freeze it. Or you don't have to freeze it and use it like that. You never baked it...
For large banquets, we'd burn the creme brulee and then re-freeze it until needed (up to a day). I have to say it wasn't the BEST way to handle it but it did remain a little crisp on top once out of the freezer. It was creamy though.
Whole eggs 1 1/2 each
Cream 1 qt
Vanilla bean 1 each
Sugar 4 oz
1. Bring the cream, vanilla and ½ the sugar to a boil.
2. Mix the eggs with remaining sugar. Temper in the boiling liquid and return both back to the stove. Cook mixture on stove top until it breaks.
Note: Bring the mixture back together with an emersion blender just before you fill tarts.
That's the best I have for you... :/
Another place I worked just set an anglaise with gelatin. I would think the gelatin would stabilize the mixture in the freezer...?
|By Chefspike (Chefspike) on Monday, September 11, 2006 - 10:40 pm: Edit|
"Note: Bring the mixture back together with an emersion blender just before you fill tarts."
Man, I'm sorry, but this is wrong.
"Another place I worked just set an anglaise with gelatin. I would think the gelatin would stabilize the mixture in the freezer...?"
and the above is wronger.....