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Creme Brulee in SPOONS?

y
yum Apr 5, 2007 10:15 PM

thinking of making creme brulee and wanted to make it interesting by putting it in those asian ceramic spoons instead of ramekins. has anyone tried this? if so, how can i go about it and what flavors can i do? thanks for your help!

  1. m
    mattsmom Aug 28, 2007 09:15 AM

    The chef on the Food Network Show, Sweet Dreams, made these creme brulee spoons. She baked the creme brulee in a large dish, then after it had been refrigerated, spooned the creme brulee into the asian spoons. Before serving she sprinked sugar on top of each spoon and torched it. It looked so easy and elegant. You can look it up at www.foodtv.com and click on the show Sweet Dreams

    1. a
      akk Apr 6, 2007 10:58 AM

      Maybe these instructions will help you figure out your approach:
      http://www.foodnetwork.com/food/recip...

      1 Reply
      1. re: akk
        j
        Janet Apr 6, 2007 11:10 AM

        Why not make the brulee in a ramkin, and then spoon some into the ceramic spoons? Then try the above sugar ideas.

      2. b
        Budser1228 Apr 6, 2007 08:48 AM

        Do the creme brulee on the stovetop, place it on the spoon and then make sure you use superfine sugar when you brulee to make it go quicker. You can brulee thin layers of sugar on top of one another if you want a thicker sugar top.

        1. paulj Apr 6, 2007 08:37 AM

          The last 'custard' that I made was Pot de Creme. The recipe in the Gourmet Cookbook suggests placing the cups on a folded kitchen towel, and pouring the boiling water on that (half way up the cups). With the spoons you might get away with just soaking the the towel. That recipe also calls for covering the whole pan with foil.

          Pot de Creme may be rich enough to compensate for the small quantity. Intensity flavoring the custard will also help.

          paulj

          1. sixelagogo Apr 6, 2007 04:34 AM

            I think it's a stellar idea...creme brulee is really rich and I'm a one bite dessert gal anyways...I'm wondering if set up a steamer and just steamed the spoons instead...the japanese have a custard (nondairy) that they do this way and, from what i believe, the texture is very soft....

            1. d
              DGresh Apr 6, 2007 03:25 AM

              Just another (sorry) negative thought- isn't that going to be kind of a small amount to serve? I say this as creme brulee is one of my all time favorite desserts, and one bite would leave me, well, sad. I assume there is another companion dessert?

              1. Professor Salt Apr 5, 2007 10:27 PM

                I haven't done it, but offer two thoughts on why I personally wouldn't.

                Most times, you'd bake a ramekin in a hot water bath. A shallow spoon might let water splash into your uncooked custard, and ruin it.

                If it doesn't and things go well in the oven, you still have brulee it. A shallow spoonful of custard would probably overheat in the time you need to properly crisp your sugar. If you're intent on doing this, I would consider a plan B to get the sugary crisp: perhaps bake a tuile cookie and lay that atop before serving? Maybe caramelize sugar in a pan and make a thin round of it on a silicone mat? Dunno. Thinking out loud.

                3 Replies
                1. re: Professor Salt
                  paulj Apr 5, 2007 11:54 PM

                  Sounds like a presentation I've seen on Iron Chef America.

                  For a start I'd focus on technique, and worry about flavor later. Since the water bath may be tricky, consider a version that doesn't need that. The purpose of the bath is to help control temperature. Baking this small quantity may require a lot of experimenting, bath or not. A short cut would a rich stove top custard or pudding.

                  I read or head someplace that caramelizing a sugar layer, say on a cookie sheet, and then breaking that up, and then remelting the crumbs on the pudding is easier than working with plain sugar.

                  I think it is doable, but you need practice.

                  paulj

                  1. re: Professor Salt
                    Emme Apr 5, 2007 11:54 PM

                    I agree re the water bath. Would it be a possibility to bake it in a large dish, then portion out, and broil the spoons? Would that ruin the custard to move it?

                    1. re: Emme
                      Candy Apr 6, 2007 04:13 AM

                      This echoed what I am thinking esprcailly if you are doing the creme brulee as a pre-dessert amuse. Bake your custard. porion it into the spoons, top with sugar and broil. Serve with demi-tasse spoons pre-main dessert course.

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