Crème brûlée & Meringue recs

[Audrey !T.UcHElyn6 No.12187456]

I have too many eggs so I’m making crème brûlée and merengues out of it.

I’m using Alton Brown’s CB recipe which I’ve had success with previously ...but I’ve never made merengues.

Any advice on either?
Good merengue recipes?

Wildcard: should I make merengue into cups, sous vide the crème brûlée, and combine?

[Anonymous No.12188774]

>>12187456

>12 whites
>600g sugar
>2t vanilla extract
>2t white vinegar

Whip whites to medium peaks on high, lower to medium add sugar in 1T at a time til its all in. Add in vanilla and vinegar at end, put parchment in sheet tray and sprinkle white sugar on it and put in 350 degree oven til its caramelized so meringues dont stick, drop oven to 240 (i think, im really hungover rn), put meringues int piping bag and pipe em in desired shapes (like big tiddies or w a pastry tip in little crispy bois) and cook for 90 minutes, turn oven off, let them hang until oven cools all the way down. If you take them out and the airs too cold they will crack. If the humidity is too high in your kitchen, the meringue wont whip and hold the sugar and itll fall. If your egg whites are too old they wont whip properly. Temper the egg whites, if theyre too cold they wont whip properly.

Fuck meringues, dude. Fuck them to hell.

[Anonymous No.12188783]

>>12188774

I took those out without waiting cause it didnt matter for our purpose, but they need to gradually cool in the turned off oven if you want perfect

[Anonymous No.12188798]

>>12187456

For creme brulee, you need a thermometer. Bring your base up to 170F while stirring the bottom in a figure 8 w a rubber spatula (or until napè, which is right around 170-175). It turns to scrambled eggs at 178 lol SO be careful! Strain through fine mesh strainer immediately out if the hot pot.

Let the base COOL FULLY. If you dont, you end up with scrambled eggs when you bake. Put in bowls or ramekins in water bath and cover w foil. I forget the oven temps and im not gonna get my recipe book rn, maybe 325 for 20-30 mins? You know theyre finished if when you hit the bowl you see a shockwave through the creme brulee but it doesnt slosh like liquid.

Whoever the fuck invented these techniques was an absolute autist

[Anonymous No.12188837]

>>12187456

Op you better fucking read my posts or else im going to fuck you up

[Audrey !T.UcHElyn6 No.12189378]

>>12188774
O
>>12188783
M
>>12188798
F
>>12188837
G

Thanks. Fuck. That’s amazing. Ok. I was gonna make those before work but I’ll have to make ‘em afterwards. I’ll post pics... but I don’t know how well the merengues will come out.

[Anonymous No.12189653]

>>12189378

Oh fuck, i didnt realize it was you. You really should focus on learning how to sear proteins without needing to disable your smoke alarm first.

I doubt youre technically proficient enough to not fuck these projects up.

[Audrey !T.UcHElyn6 No.12189846]

>>12189653
Ugh...

you again...

Maybe you can lend me your face so I can practice my sear.

[Anonymous No.12189880]

>>12189846

Youve become my mortal enemy and i hate you with every fiber of my being. I spent like 10 minutes struggling to be as helpful as possible in spite of a brutal hangover only to realize what id done. All that for the incomprehensibly useless namefagger.

Where do you live? Im gonna fuck you up bad.

[Audrey !T.UcHElyn6 No.12189904]

>>12189880
I’m working now. Once I get back I’m gonna follow your recipes instead of some allrecipies dot com bullshit. I was gonna try and make them this morning but I stayed up until 4am so I slept in.

You can be my mortal enemy or whatever but I’m still gonna use your recipe. <3

[Anonymous No.12189923]

>>12189904

Okay well since youre going to do it anyway, here are the actual recipes so you cant fuck it up and blame me for being fake news.

Its all on you, you fuckin bitch

[Anonymous No.12189928]

>>12189923

Fuck. My book got wet after spending three years in that kitchen so yes, im aware it looks gross but thats beside the point

[Anonymous No.12189932]

>>12189928

Duck egg can be substituted for regular egg, it all works the same. Maple is crucial but can be subbed for equal sugar

[Audrey !T.UcHElyn6 No.12190044]

>>12189923
Ho

>>12189928
ly

>>12189932
Shit.

Are these like... home recipes?! Thank you!
Duck Eggs?! Oh... you fancy.

Worst... enemy... ever. <3

[Anonymous No.12190144]

>>12190044

No, from work, so if something goes wrong its user error cause its not the recipes. Id halve them both as well, they make a lot.

Caster sugar helps with stability of the meringues and so they dont crack. If granulated is large and powdered is small its in between; you can put regular sugar in a food processor if you cant find it. Itll still work w regular sugar its not ideal, however.

Now lets see those milkers. If no milkers, post feet

[Anonymous No.12190152]

make chocolate souffle with creme anglaise instead

[Audrey !T.UcHElyn6 No.12190154]

>>12190144
Do you think using cream of tartar in the merengue is cheating?

[Anonymous No.12190241]

>>12190154

no, not at all. i was gonna mention it, also you can use powdered eggwhites for added stability.

and gross. im back to hating you.

[Anonymous No.12190311]

Is that a cake or a meringue?

Ancient Scottish culinary humour.

[Anonymous No.12190419]

The least you can do is post pics of your failed attempts

[Audrey !T.UcHElyn6 No.12190513]

>>12190419
I’ll feed you baby bird. You just gotta wait for me to get off.

[Anonymous No.12191415]

>>12190513

WELL??????