Comments on: Cracking creme brulee http://www.crashtestkitchen.com/cracking-creme-brulee/ A cooking show by real people Thu, 09 Sep 2010 00:00:10 +0000 http://wordpress.org/?v=2.6.2 By: Ed http://www.crashtestkitchen.com/cracking-creme-brulee/#comment-32077 Ed Thu, 27 Mar 2008 05:31:01 +0000 http://www.crashtestkitchen.com/?p=44#comment-32077 I had to laugh when you ate the CB hot! You need to let it cool to room temperature then place in the fridge for 4 hours or overnight even..then the sugar/blow torch bit. Cheers, Ed I had to laugh when you ate the CB hot! You need to let it cool to room temperature then place in the fridge for 4 hours or overnight even..then the sugar/blow torch bit.
Cheers,
Ed

]]> By: Mary http://www.crashtestkitchen.com/cracking-creme-brulee/#comment-13079 Mary Sun, 21 Oct 2007 12:56:51 +0000 http://www.crashtestkitchen.com/?p=44#comment-13079 "It really doesn’t matter if the water is hot ..trust me I make 200 every weekend" Vicky - I need your help desperately!!! I have tried making custard on several occasions using different recipes (stirred and baked) and it never reaches the correct consistency. I am not confident in the kitchen (gee, i wonder why?) so I always follow recipes exactly as written on the first try. What could I be doing wrong? I am beginning to develope a custard complex. “It really doesn’t matter if the water is hot ..trust me I make 200 every weekend”
Vicky - I need your help desperately!!! I have tried making custard on several occasions using different recipes (stirred and baked) and it never reaches the correct consistency. I am not confident in the kitchen (gee, i wonder why?) so I always follow recipes exactly as written on the first try. What could I be doing wrong? I am beginning to develope a custard complex.

]]> By: Greg http://www.crashtestkitchen.com/cracking-creme-brulee/#comment-8297 Greg Sun, 29 Jul 2007 15:27:10 +0000 http://www.crashtestkitchen.com/?p=44#comment-8297 Just like yours mine was yummeeee!,but also runny.Keep trying as I will also. Just like yours mine was yummeeee!,but also runny.Keep trying as I will also.

]]> By: Lisa http://www.crashtestkitchen.com/cracking-creme-brulee/#comment-6660 Lisa Fri, 13 Apr 2007 18:45:42 +0000 http://www.crashtestkitchen.com/?p=44#comment-6660 Love it, love it, love it. I teach HS foods class and I am going to show this as an introduction to Creme Brulee. High school is always a tough crowd and I know they'll love your video. Thanks! Love it, love it, love it. I teach HS foods class and I am going to show this as an introduction to Creme Brulee. High school is always a tough crowd and I know they’ll love your video. Thanks!

]]> By: Vicki http://www.crashtestkitchen.com/cracking-creme-brulee/#comment-6287 Vicki Wed, 07 Feb 2007 06:13:22 +0000 http://www.crashtestkitchen.com/?p=44#comment-6287 It really doesn't matter if the water is hot ..trust me I make 200 every weekend It really doesn’t matter if the water is hot ..trust me I make 200 every weekend

]]> By: Joel from Canada http://www.crashtestkitchen.com/cracking-creme-brulee/#comment-4216 Joel from Canada Sat, 11 Nov 2006 20:39:54 +0000 http://www.crashtestkitchen.com/?p=44#comment-4216 I just tried my first creme brulee and while the custard was great my carmelized sugar didn't work too well. So it was great to see your video! I'm off to buy a blowtorch! I just tried my first creme brulee and while the custard was great my carmelized sugar didn’t work too well. So it was great to see your video! I’m off to buy a blowtorch!

]]> By: Rob http://www.crashtestkitchen.com/cracking-creme-brulee/#comment-778 Rob Sun, 30 Apr 2006 01:03:53 +0000 http://www.crashtestkitchen.com/?p=44#comment-778 Peppers?? pffff. Capsicum, baybee. Mind you, a gas stove works just as well - chuck them straight on the hob. Still, how fun is it to use power tools in the kitchen?? ;) Peppers?? pffff. Capsicum, baybee. Mind you, a gas stove works just as well - chuck them straight on the hob.

Still, how fun is it to use power tools in the kitchen?? ;)

]]> By: Joel http://www.crashtestkitchen.com/cracking-creme-brulee/#comment-539 Joel Wed, 12 Apr 2006 14:52:23 +0000 http://www.crashtestkitchen.com/?p=44#comment-539 I tried this for the first time the other day but used 1 pint of milk, and 5 eggs. I think you should let it cool for half an hour like you did, but you should then put them in the fridge for at least 2+ hours to thicken. Also 140C is way too low, 160C minimum is better to avoid runnyness. I tried this for the first time the other day but used 1 pint of milk, and 5 eggs. I think you should let it cool for half an hour like you did, but you should then put them in the fridge for at least 2+ hours to thicken. Also 140C is way too low, 160C minimum is better to avoid runnyness.

]]> By: Marcus http://www.crashtestkitchen.com/cracking-creme-brulee/#comment-528 Marcus Sun, 09 Apr 2006 17:10:36 +0000 http://www.crashtestkitchen.com/?p=44#comment-528 As someone who loves pudding this was one of the best epidsodes to date...I must go out and get a mini blow torch, clearly like a BBQ the blow torch is a boy's toy!! As someone who loves pudding this was one of the best epidsodes to date…I must go out and get a mini blow torch, clearly like a BBQ the blow torch is a boy’s toy!!

]]> By: Administrator http://www.crashtestkitchen.com/cracking-creme-brulee/#comment-414 Administrator Thu, 23 Mar 2006 07:42:35 +0000 http://www.crashtestkitchen.com/?p=44#comment-414 Alyssa, The heat of the simmered cream is supposed to begin to cook the eggs; then the oven completes the job. That's my understanding. Waz Alyssa,

The heat of the simmered cream is supposed to begin to cook the eggs; then the oven completes the job. That’s my understanding.

Waz

]]> By: Kara http://www.crashtestkitchen.com/cracking-creme-brulee/#comment-409 Kara Thu, 23 Mar 2006 01:54:08 +0000 http://www.crashtestkitchen.com/?p=44#comment-409 I've never been able to convince my parents that I need a blowtorch. Good for you to go and get one! I’ve never been able to convince my parents that I need a blowtorch. Good for you to go and get one!

]]> By: Alyssa http://www.crashtestkitchen.com/cracking-creme-brulee/#comment-407 Alyssa Wed, 22 Mar 2006 15:55:13 +0000 http://www.crashtestkitchen.com/?p=44#comment-407 I'm surprised that the recipe didn't ask you to put the custard back on the stove to heat slowly, whisking constantly, until it thickens a bit. How are the eggs to cook without any heat beyond the simmered cream? I do hope you try it again. I’m surprised that the recipe didn’t ask you to put the custard back on the stove to heat slowly, whisking constantly, until it thickens a bit. How are the eggs to cook without any heat beyond the simmered cream? I do hope you try it again.

]]> By: Christie http://www.crashtestkitchen.com/cracking-creme-brulee/#comment-402 Christie Sat, 18 Mar 2006 04:14:10 +0000 http://www.crashtestkitchen.com/?p=44#comment-402 Hey there Len and Waz, Tell Shell to buy me a blowtorch for my birthday! I want to try! Thanks again for a fun video--what a great way to be entertained when I'm supposed to be writing. Ha! Christie (with a hello from Shell) Hey there Len and Waz,
Tell Shell to buy me a blowtorch for my birthday! I want to try!
Thanks again for a fun video–what a great way to be entertained when I’m supposed to be writing. Ha!

Christie (with a hello from Shell)

]]> By: Michael Bishop http://www.crashtestkitchen.com/cracking-creme-brulee/#comment-396 Michael Bishop Mon, 13 Mar 2006 15:20:21 +0000 http://www.crashtestkitchen.com/?p=44#comment-396 Makes me want to make some of my own. This is the first video I've seen in your series. I love that you are doing that and the little disageements about camera angle and mic placement are very endearing. Keep them in... _ michael Makes me want to make some of my own.

This is the first video I’ve seen in your series. I love that you are doing that and the little disageements about camera angle and mic placement are very endearing. Keep them in…

_ michael

]]> By: Administrator http://www.crashtestkitchen.com/cracking-creme-brulee/#comment-395 Administrator Mon, 13 Mar 2006 12:08:57 +0000 http://www.crashtestkitchen.com/?p=44#comment-395 Umm, we did actually use hot water. Maybe it's not quite clear but I think we mentioned it in the video, and you can see me pouring it in from the kettle. No doubt we'll be making creme brulee again and we'll try some of the above tips. Waz Umm, we did actually use hot water. Maybe it’s not quite clear but I think we mentioned it in the video, and you can see me pouring it in from the kettle.

No doubt we’ll be making creme brulee again and we’ll try some of the above tips.

Waz

]]> By: Brendan and Sherry http://www.crashtestkitchen.com/cracking-creme-brulee/#comment-388 Brendan and Sherry Sat, 11 Mar 2006 07:11:50 +0000 http://www.crashtestkitchen.com/?p=44#comment-388 Hi guys, new computer here, just relooked up the website. Do drop us a line or two. Cheers for now and happy labour day lol Hi guys, new computer here, just relooked up the website.

Do drop us a line or two.

Cheers for now and happy labour day lol

]]> By: Eric Sohn http://www.crashtestkitchen.com/cracking-creme-brulee/#comment-387 Eric Sohn Fri, 10 Mar 2006 15:58:34 +0000 http://www.crashtestkitchen.com/?p=44#comment-387 First time viewer (new Video iPod for my birthday last week). Great fun! Keep on cookin'! First time viewer (new Video iPod for my birthday last week). Great fun! Keep on cookin’!

]]> By: Kim http://www.crashtestkitchen.com/cracking-creme-brulee/#comment-386 Kim Fri, 10 Mar 2006 05:45:47 +0000 http://www.crashtestkitchen.com/?p=44#comment-386 Great Pod Guys, We are always happy when we see a new episode appear. With the Creme Brulee it is crucial for the water to be hot when you put them in oven, suggestion would be to put dish on to ovenshelf then fill with Hot water from kettle. Also put clean t-towel in base to stop them slipping around. Keep up good work ! Kim in Perth (Aust) Great Pod Guys,
We are always happy when we see a new episode appear.
With the Creme Brulee it is crucial for the water to be hot when you put them in oven, suggestion would be to put dish on to ovenshelf then fill with Hot water from kettle. Also put clean t-towel in base to stop them slipping around.

Keep up good work !

Kim in Perth (Aust)

]]> By: Michelle http://www.crashtestkitchen.com/cracking-creme-brulee/#comment-384 Michelle Fri, 10 Mar 2006 03:12:43 +0000 http://www.crashtestkitchen.com/?p=44#comment-384 The trick is to preheat the water for 20-30 min. and then add the ramekins. This will help the custard cook at the recommended time. Good job....for your first time. Now I am very hungry for some creme brulee! The trick is to preheat the water for 20-30 min. and then add the ramekins. This will help the custard cook at the recommended time. Good job….for your first time. Now I am very hungry for some creme brulee!

]]> By: Tim Uruski http://www.crashtestkitchen.com/cracking-creme-brulee/#comment-383 Tim Uruski Fri, 10 Mar 2006 00:19:11 +0000 http://www.crashtestkitchen.com/?p=44#comment-383 Great stuff you guys! Hopefully the next try turns out less runny. Great stuff you guys! Hopefully the next try turns out less runny.

]]> By: El Runeo http://www.crashtestkitchen.com/cracking-creme-brulee/#comment-381 El Runeo Thu, 09 Mar 2006 18:25:24 +0000 http://www.crashtestkitchen.com/?p=44#comment-381 Open flames and cooking always impress! Nice work. It seems that your base "creme" recipe is basically a custard recipe. I've seen custard recipes that call for cornflour and/or double cream if it is being baked - maybe that would help with the wobble factor? Open flames and cooking always impress! Nice work.

It seems that your base “creme” recipe is basically a custard recipe. I’ve seen custard recipes that call for cornflour and/or double cream if it is being baked - maybe that would help with the wobble factor?

]]> By: Mike http://www.crashtestkitchen.com/cracking-creme-brulee/#comment-379 Mike Thu, 09 Mar 2006 15:34:01 +0000 http://www.crashtestkitchen.com/?p=44#comment-379 This was a good show as usual! I might have to give creme brulee a shot myself and see how it comes out. This was a good show as usual! I might have to give creme brulee a shot myself and see how it comes out.

]]> By: Laura http://www.crashtestkitchen.com/cracking-creme-brulee/#comment-378 Laura Thu, 09 Mar 2006 14:21:46 +0000 http://www.crashtestkitchen.com/?p=44#comment-378 Great show as always, love seeing them. How are you finding London btw? Bit different from Canada, eh? :-) Great show as always, love seeing them. How are you finding London btw? Bit different from Canada, eh? :-)

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