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Chef's Note:
Chef's Note:
Traditionally, a creme brulee is baked in a water bath that allows the temperature of the cooking environment to be moderated. Unfortunately this technique will sometimes allow for water to splash inside the baking dish, diluting the custard base. The Rationale ovens that are new to us this year has a specific setting for baking custards allowing us to bake with steam at a constant temperature giving us the flexibility to create perfectly baked custards every time!
Traditionally, a creme brulee is baked in a water bath that allows the temperature of the cooking environment to be moderated. Unfortunately this technique will sometimes allow for water to splash inside the baking dish, diluting the custard base. The Rationale ovens that are new to us this year has a specific setting for baking custards allowing us to bake with steam at a constant temperature giving us the flexibility to create perfectly baked custards every time!
Chef Beplat
Creme Brule.docxPage updated
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