chai creme brulee and palmiers

chai creme brulee and palmiers by pipsyq
chai creme brulee and palmiers, a photo by pipsyq on Flickr.

This turned out to be relatively easy. The most difficult part about making creme brulee — in general — is getting the pans of hot liquid and ramekins out of the oven without spilling. It was a bit tricky, but we were successful on first attempt. This creme brulee is chai flavored. We steeped vanilla bean, 6 cardamom pods, cinnamon, and fresh ginger slices in sugar and heavy cream. We then tempered the beaten eggs with our cream mixture and strained the particles through a China cap. We filled the ramekins and our chef showed us a quick way to get rid of bubbles on the top: use a torch quickly over the surface. Afterward, we carried the hotel pan the creme brulees were in over to the oven. We then poured hot water into the hotel pan. At this moment, I can’t remember how long we baked them for, but it was at 325 degrees and they set well.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s