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[2023.08.29] creme brulee
ingredients
custard
100 mL milk
100 mL heavy whipping cream
2 egg yolks
~20 g sugar
process
sugar into egg, whisked until light yellow
baked it at 325ºF for ~8 minutes, changed it to 300ºF and continued baking for ~40 more minutes
original recipe says bake at 325ºF, but these were put into the oven with the milk purin, so I lowered the temperature
results
ok so i was going to broil these to crystallize the sugar on top, but i absolutely fucking burned the shit out of it. i don't even know if the ramekins are salvageable.
do not broil at 550ºF on top shelf for 5 minutes.
once the custard stops sizzling, i will go see if i can rescue the ramekins.
the one that i just tasted yesterday without any sugar on top was a little too sweet, and wasn't solid enough.
references
custard
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[2023.08.29] creme brulee
ingredients
custard
100 mL milk
100 mL heavy whipping cream
2 egg yolks
~20 g sugar
process
sugar into egg, whisked until light yellow
baked it at 325ºF for ~8 minutes, changed it to 300ºF and continued baking for ~40 more minutes
original recipe says bake at 325ºF, but these were put into the oven with the milk purin, so I lowered the temperature
results
ok so i was going to broil these to crystallize the sugar on top, but i absolutely fucking burned the shit out of it. i don't even know if the ramekins are salvageable.
do not broil at 550ºF on top shelf for 5 minutes.
once the custard stops sizzling, i will go see if i can rescue the ramekins.
the one that i just tasted yesterday without any sugar on top was a little too sweet, and wasn't solid enough.
references
custard
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[2023.08.29] milk purin (1/3 recipe) - trial 1
ingredients
custard
100 mL milk
100 mL heavy whipping cream
2 egg whites
~20 g sugar
process
sugar into egg, hot cocoa mix into milk
covered with aluminum foil - prevents skin from forming?
accidentally baked it at 325ºF for ~8 minutes, changed it to 300ºF and continued baking for ~40 more minutes
results
is generally pudding-like in consistency
texture is a little creamier and less gelatinous than preferable
taste is also slightly too creamy, maybe try lower cream : milk ratio next time
not too sweet, probably due to how milky and creamy it tastes. if it's less creamy-tasting, will sugar need to be reduced?
there is a slight difference in texture at the very top of the pudding; rips apart more easily than regular pudding skin, like not very substantial or very resistant to tearing
references
custard
0 notes
Text
results (more)
two participants in blind taste test. person One likes pudding; person Two doesn’t particularly like pudding, prefers sweeter custards with less jelly-like texture.
both participants correctly matched each pudding to the given ratios.
One ranked B > A > C. Two ranked B > C > A.
One said C was too creamy and filling to easily consume. B and A were about the same, but preferred B.
Two commented on the differences in texture between the puddings. Said they preferred C over A because of the texture.
i think i need to develop categories to easily rate/rank different characteristics of the pudding, because it was very difficult to collect opinions using this open-ended answer format due to the unwillingness of the participants. i still like the open-ended format in that it would allow participants to add comments about things i may have overlooked. but in order to utilize this format, i would likely have to provide some sort of incentive or recruit more willing participants.
[2023.08.07] milk/cream experiment - run 1
groups: A, B, C
group A — 4 milk : 1 cream by volume, comes out to ~133 mL milk and ~33 mL cream
group B — 1 milk : 1 cream by volume, comes out to ~83 mL milk and ~83 mL cream
group B — 1 milk : 4 cream by volume, comes out to ~33 mL milk and ~133 mL cream
process
caramel all made in same batch
each group custard based on 1/3 original recipe; ~1 tbsp sugar, 1 egg, ~167 mL milk+cream
could not find a measuring cup with smaller increment markings, so i ended up using one with 50 mL divisions. therefore, the volumes of milk and cream may vary by quite a bit.
could not find tablespoon. for caramel, doesn't really matter. for custard, measured out by weight ~0.5 oz sugar for each group.
one egg was slightly larger than the others; this egg was used for group A
baked at 300º F for under 45 minutes
results
my personal ranking A > B > C
C tastes too creamy for me.
A and B both have gelatinous texture characteristic of pudding. C is much more pastelike in texture.
the skin on top of the pudding is the thickest and most sturdy (?). it's definitely the milk/cream fat then. (so the hot cocoa mix has some sort of powdered milk fat in it; that's why the skin was so thick)
blind taste test results to come
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[2023.08.07] milk/cream experiment - run 1
groups: A, B, C
group A — 4 milk : 1 cream by volume, comes out to ~133 mL milk and ~33 mL cream
group B — 1 milk : 1 cream by volume, comes out to ~83 mL milk and ~83 mL cream
group B — 1 milk : 4 cream by volume, comes out to ~33 mL milk and ~133 mL cream
process
caramel all made in same batch
each group custard based on 1/3 original recipe; ~1 tbsp sugar, 1 egg, ~167 mL milk+cream
could not find a measuring cup with smaller increment markings, so i ended up using one with 50 mL divisions. therefore, the volumes of milk and cream may vary by quite a bit.
could not find tablespoon. for caramel, doesn't really matter. for custard, measured out by weight ~0.5 oz sugar for each group.
one egg was slightly larger than the others; this egg was used for group A
baked at 300º F for under 45 minutes
results
my personal ranking A > B > C
C tastes too creamy for me.
A and B both have gelatinous texture characteristic of pudding. C is much more pastelike in texture.
the skin on top of the pudding is the thickest and most sturdy (?). it's definitely the milk/cream fat then. (so the hot cocoa mix has some sort of powdered milk fat in it; that's why the skin was so thick)
blind taste test results to come
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changed my mind i hate the aftertaste of the custard + caramel
[2023.07.28] hot cocoa mix purin (1/3 recipe) - trial 1
ingredients
caramel sauce
~3 tbsp sugar
custard
133 mL milk
~25 mL heavy whipping cream
~2/3 of one packet of swiss miss milk chocolate hot cocoa mix
1 egg
¼ teaspoon sugar
process
sugar into egg, hot cocoa mix into milk
powdered mix doesn’t seem to dissolve evenly/stay dissolved
custard mixture a little liquid-y before baking – accidentally measured out too much milk/cream?
baked at 300 deg F for ~45 minutes
tried to remove skin from still-warm custard using plastic wrap, did not work
results
there is a much darker and more chocolate-y skin layer, but the custard itself still has chocolate flavor
also, the skin layer is much thicker than skin layers of the original custard, like way more than twice as thick
the chocolate flavor does taste like hot cocoa rather than just chocolate
custard taste pairs ok with the sweet caramel, feels like it’s not “correct” though
without caramel, custard is not dessert-level sweet, just tastes like hot cocoa – if i make this without caramel, i’d probably have to increase sugar in the custard (serve with whipped cream?)
references
custard
i looked up the ratio of swiss miss mix to liquid, but i forget where
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[2023.07.28] hot cocoa mix purin (1/3 recipe) - trial 1
ingredients
caramel sauce
~3 tbsp sugar
custard
133 mL milk
~25 mL heavy whipping cream
~2/3 of one packet of swiss miss milk chocolate hot cocoa mix
1 egg
1/4 teaspoon sugar
process
sugar into egg, hot cocoa mix into milk
powdered mix doesn’t seem to dissolve evenly/stay dissolved
custard mixture a little liquid-y before baking – accidentally measured out too much milk/cream?
baked at 300 deg F for ~45 minutes
tried to remove skin from still-warm custard using plastic wrap, did not work
results
there is a much darker and more chocolate-y skin layer, but the custard itself still has chocolate flavor
also, the skin layer is much thicker than skin layers of the original custard, like way more than twice as thick
the chocolate flavor does taste like hot cocoa rather than just chocolate
custard taste pairs ok with the sweet caramel, feels like it’s not “correct” though
without caramel, custard is not dessert-level sweet, just tastes like hot cocoa – if i make this without caramel, i’d probably have to increase sugar in the custard (serve with whipped cream?)
references
custard
i looked up the ratio of swiss miss mix to liquid, but i forget where
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tried removing the skin from a cooled purin using plastic wrap – didn’t work
skin seemed to come off comparatively easily after it was partially cooled after coming out of the oven, maybe will have to remove it then
small holes in bottom of purin due to bubbles in hardened caramel sauce? maybe slowly cool caramel sauce so that it’s no longer bubbling but still warm and liquid before pouring. not a priority either way
[2023.07.26] tea pudding - trial 1
ingredients
caramel sauce
8 tbsp sugar
custard
400 mL milk
~75 mL heavy whipping cream
7 g tieguanyin loose leaf
3 eggs
3 tbsp sugar
process
steeped tea in simmering milk/cream mixture until i could taste it
baked at 300 deg F for just under 40 minutes
results
caramel turned out a little too bitter – likely burned b/c i forgot to turn the stove down
eating flipped over on plate, bitterness of caramel doesn’t taste too bad; but the skin that formed on top of the custard ruins the mouthfeel
references
custard
amount of tea
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[2023.07.26] tea pudding - trial 1
ingredients
caramel sauce
8 tbsp sugar
custard
400 mL milk
~75 mL heavy whipping cream
7 g tieguanyin loose leaf
3 eggs
3 tbsp sugar
process
steeped tea in simmering milk/cream mixture until i could taste it
baked at 300 deg F for just under 40 minutes
results
caramel turned out a little too bitter – likely burned b/c i forgot to turn the stove down
eating flipped over on plate, bitterness of caramel doesn’t taste too bad; but the skin that formed on top of the custard ruins the mouthfeel
references
custard
amount of tea
1 note
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