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we can change the dish but we can’t change the words. this should sound familiar to anyone who has had to change an in room dining menu. i guess i can’t blame them. it is a huge pain in the ass to re-stuff 400+ menus spread out over eight floors. we are currently giving our ird menu a makeover and it has got us playing with free form crème brulee. i have a traditional way of thinking when it come to this one. i have never been impressed with brulee that is not in a dish….. ahhhhhh fu@& it! new times… new rules….
really wanted to play with this one and do an aerated crème brulee, but then i had to come back to earth…. it is room service. ended up with a cb sheet that we can cut to the desired shape. i have never had good luck with this type of custard. i always struggle with baking the entire sheet evenly. i also want to use this in banquets and need to be able to accommodate groups of 5-700 with it, so it needs to be efficient. the solution was a cb recipe that was adjusted a little, cooked on the stove then set with gel and gellan. we had to play with the gels a little but we have a good base now. the texture may be a little firm still but this recipe does not need to be frozen and can be easily moved without a base.
yolks 450g
sugar 225g
gellan 4g
milk 375g
cream 940g
vanilla bean 2 ea
gel 3pcs
- infuse milk and vanilla
- combine sugar and gellan, add to infusion and boil
- add gel then temper into yolks
- cook to 80C and cast into frame
