Comments on: Creme Brulee a la Marketman

By: freeze

freeze — Sat, 21 Feb 2009 15:46:12 +0000

marketman, may i ask where did you buy these ramekins? at how much?

By: Marketman

Marketman — Mon, 17 Nov 2008 01:27:02 +0000

Grammy, You can buy vanilla beans at Santis, Flavors n Spices or any good bakeshop supply stores, please check my archives as these ingredients have been discussed before. Kitchen blowtorches are a little more difficult to find but Cook’s Exchange in major malls tend to carry them…

By: Grammy

Grammy — Sun, 16 Nov 2008 16:37:14 +0000

Hi there, I just got to your blog site by chance, googling Farmer’s Market, because my grandson wanted to know where he can buy flowers before 6am. I said he could try Farmer’s Market.

I saw your creme brulee that I had been wanting to try, but did not have all the ingredients yet.

Where do you buy the vanilla beans and the kitchen blow torch and the heavy cream? Could you give me an idea of the prices?

By: navyGOLF

navyGOLF — Fri, 14 Nov 2008 20:24:31 +0000

Hmmm…maybe a muscovado brown sugar would be something nice to experiment on this recipe based on the comments from betty q.

By: betty q.

betty q. — Fri, 14 Nov 2008 17:30:26 +0000

You’re welcome SISTER!!! IT’s really worth buying those vanilla beans….100 to 120 VANILLA BEANS to a POUND!!!!!!! For pie press….I used to work in a dessert restaurant here in Vancouver where we made those tall old fashioned cakes and mega pies…when we first started, I rolled out each pie crust (I have built my deltoids reallly well back then)…and then Nadine went hi-tech and bought a SHEETER. ….made the life of whoever made the pies a breeze!!!…works like a charm…would the sheeter work for you?

MM and K…just like a few other comments I’ve made before…I FORGOT to tell you this one, too….we don’t use granulated white sugar at the restaurant (not the dessert one I’ve mentioned above!)…another high volume restaurant I used to work at…we used BROWN SUGAR making sure we cover the entire custard with it…not a speck of custard poking through!…and then torch away!…the customers prefer this ….the taste of the topping is different!

By: Marketman

Marketman — Fri, 14 Nov 2008 10:02:03 +0000

K. ramos, I wondered about that too… and don’t know the answer. Except every cookbook I have checked for creme brulee uses white sugar…

By: k. ramos

k. ramos — Fri, 14 Nov 2008 08:20:23 +0000

Would there be a difference if you used brown sugar instead of white for the caramel topping?

By: sister

sister — Fri, 14 Nov 2008 02:30:46 +0000

Thanks for the tip Betty Q, just sent two BB boxes to Manila for Christmas, will look for large quantity of vanilla beans for next time.
Does anyone working in a bakery have any tips on a good pie press? I’d like to buy one, I’m tired of rolling out dozens of pie crusts around Thanksgiving!

By: fried-neurons

fried-neurons — Fri, 14 Nov 2008 02:23:29 +0000

The advantage of using a kitchen blowtorch instead of an industrial one is that the flame is smaller, so it’s easier to direct the bulk of the heat. Once the sugar starts melting and bubbling, lift the ramekin up and start twirling the molten sugar around with your right hand, while holding the blowtorch flame stationary with your left hand. It makes for a very even coating and avoids burn spots. Don’t use too much sugar, or too little.

By: millet

millet — Thu, 13 Nov 2008 10:22:59 +0000

maybe BOTH davao AND bukidnon. but davao i’m sure of. :-)