Subj : Brulee was: cauliflower
To   : Dale Shipp
From : Dave Drum
Date : Tue Oct 25 2022 09:07:02

DALE SHIPP Brulee was"Cauliflower

-=> Dale Shipp wrote to Jim Weller <=-

 DS> that same restaurant is not doing creme brulee very well ...
 DS> the custard underneath is soupy instead of being a real custard.

 JW> I'm guessing insufficient egg yolks in the cream.

 DS> There are probably many reasons why a custard does not set up
 DS> correctly. Gail saw a TV show by a known chef that suggested it could
 DS> be caused by getting water into the custard mix from the water bath
 DS> splashing over.

Eggs weren't cooked properly is a biggie. As is skimping on the custard
powder. And the aforementioned too much water. Another is not enough
chilling/cooling time.

 MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Rhubarb Custard Pie
 Categories: Pies, Pastry, Fruits, Citrus, Dairy
      Yield: 6 Servings
 
      1    (9") pie crust

MMMMM--------------------------FILLING-------------------------------
  3 1/4 c  Rhubarb (1 lb); in 1/2" pcs
      3 tb A-P flour
    3/4 c  Sugar *
           Zest from 1 large orange **
    1/4 ts Ground cinnamon
    1/4 ts Ground nutmeg
    1/4 ts Salt
      2 lg Eggs; room temp
    1/3 c  Heavy whipping cream ***
      1 ts Vanilla extract
 
  When ready to assemble pie: Set oven @ 375+XF/190+XC.
  
  Roll out your pastry: Roll your pie crust into a 12"
  circle. Drape it over a 9" pie plate. Tuck the edges
  under and crimp it, so it looks pretty. Return it to
  the fridge.
  
  PREPARE FILLING: Whisk flour, sugar, orange zest,
  cinnamon, nutmeg, and salt in a large bowl. Whisk eggs,
  heavy cream, and vanilla in another medium bowl. Add the
  wet ingredients to the dry ingredients and whisk to
  combine. Add the rhubarb and fold together with a
  spatula.
  
  ASSEMBLE THE PIE: Pour the filling into the crust.
  Smooth the top with a spatula.
  
  BAKE THE PIE: Put the pie on a cookie sheet to protect
  your oven from spillovers. Fold aluminum foil in half
  and create a cover just around the edges of the pie
  crust, leaving the filling exposed.
  
  Place the pie in the oven. Remove the foil halfway
  through the baking time. Bake until the custard is fully
  set, without a jiggle, and the crust is golden brown,
  about 45 minutes.
  
  COOL: Let cool on a wire rack to room temperature, about
  45-50 min.
  
  SERVE: Serve this pie slightly warm, cold, or at room
  temperature. Dust with powdered sugar just before
  serving. Store leftovers covered and in the refrigerator
  for up to 3 days.
  
  * Use 1/2 cup sugar if you like it more tart (like me)
  or increase to a full cup for the sugar freaks. The
  3/4 cup call out is a compromise - UDD
  
  ** As long as you're zesting a fresh orange why not
  use the juice for part of the water in the crust?
  It's a neat trick - UDD
  
  *** I have made this with 2% and got an OK result. But
  you should use at least Half & Half or ideally 40% BF
  whipping cream. - UDD
  
  Original recipe by: Summer Miller
  
  RECIPE FROM:  https://www.simplyrecipes.com
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

.... Never pick a fight with a dinosaur; you'll get jurasskicked.
 
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