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Creme brulee – molecular gastronomy style

hiya peeps-

I’m sure alot of you have heard the term molecular gastronomy,some chefs hate that term. Well, i don’t care what you call it, but I love the many possibilities it has opened. I have ordered some chemicals and havebeen toying around with tapioca maltodexrin, what that does is it turns fat based stuff to powder.So, it looks completely different, but when you put it in your mouth it melts and tastes like the stuff you put in, so it invokes the memory of that taste without the visual cues. If what you try to pair it with is not fat based it turns to goo. Yucky goo.

What the maltodextrin does is it absorbs the fat molecules and holds them till it contacts water, i.e. your saliva in your mouth.

I decided to make some creme brulee powder. It took some trial and error. I worked out the kinks.

Basically, make the creme brulee mixture according to your favorite recipe, then, instead of popping them into ramekins and in the oven, place the liquid mix into a saucepan and on very very lowwwww (i said LOW!)  heat constantly stir the mixture till alot of the water evaporates and it thickens and becomes pudding like. This could take 15-20  min. Make sure to keep stirring.

Once it’s of pudding like consistancy, put the mixture into a food processor and keep adding tapioca maltodextrin till you have the consistency powder you like.

You will end up adding alot of tapioca compared to how much creme brulee there is. This is normal.

Once it was a powder, I decided to keep what is classic of creme brulee, which is the sugar crust. I made it real thin. All I did was melt sugar on tin foil (i used the creme brulee torch) and slowly peel it off. You will get breakage so trial and error will help.

creme brulee

creme brulee

This is what my end product was. What do you think? As usual, any ideas are welcome 🙂

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This article has 16 comments so far!

  1. samo says —

    kool post chica

  2. ++Mira++ says —


  3. Avanika (Yumsiliciou says —

    Molecular gastronomy has always intrigued me. Glad to see it on a blog, so I can see it up close and personal. I'd love for a taste, I've never tasted anything of the sort!

  4. ++Mira++ says —

    it gets me excited too! i'm going to do alot more experimentation on here. i'd love to have u taste some! soon, i will do video so that ppl can recreate the same dishes and u can have ur own taste:)

  5. TheShoeGirl says —

    COOL!!! I loveee creme brule. It's my fave. I love how you've mixed science and food. So cool!

  6. Jeanne Benedict says —

    I keep coming back for more. My husband's bday is coming up and I wanted to do a little M.G. for his dinner party. You're an inspiration Mira, and I'm glad you posted a pic of yourself doc-to-be! Best, Jeanne

  7. ++Mira++ says —

    aww…so sweet of u! thx:) ive been slow on the updates cuz ive been working on something for the end of the month for school,after i have some time off and so many ideas to implement! let me know if u wana bounce some ideas off me for ur hubbys bday! would love to help. im sure its gona be a blast!

  8. Lannie says —

    Would you be open to helping me figure out a ratio of Fat Free Milk to Maltidextrin so that I might recreate Fat Free Redi Whip in the can? Maltidextrin is the chemical used in the canned product along with Fat Free milk and what they call a "small amount of fat" which most likely comes from cream but not much. Everywhere on the net I see that it is impossible to make whipped cream with Fat Free Milk but if Redi Whip can do it at 5kcal per serving, can't I do it too? I'd hate to think I bought an Isi whipper for nothing! : )

  9. MiraUncut says —

    I doubt an iSi whipper will go for nothing 🙂 So many other things you can do with it other than whipped cream. Actually, maltodextrin binds to fat, so that is probably why a small amount of cream is added. Honestly, with all this stuff, you have to just experiment. Trial and error. Have a notebook and record the amounts and results and keep tweeking. If you don\’t want to keep using gas canisters, try experimenting with a mixer stand till you have a close enough recipe. Sorry I don\’t have more specifics.

  10. Lucia says —

    Hi. I know i'm late to the game here and I hope you already found a solution. But jus in case you're still looking, I think you're barking up the wrong tree looking at maltodextrin. I would try something like xanthan gum or even possibly agar. I've personally made 'foams' in an isi using gelatin and little fat, and although I don't think that's the texture you're looking for, I think one of these other agents might prove successful.

  11. cardamomandcoffee says —

    You have a great imagination! You've inspired me to start investigating my own favorite flavors.

  12. thedetroitfoodie says —

    cool, thanks for sharing! : )

  13. alicia says —

    You're doing a great job! I'm having a party for about 40 people and really want to serve the creme brulee powder but I have no idea how much to make for 40 spoons. Most recipes serves 6 in the traditional way. Can you help me out here?

  14. MiraUncut says —

    If I were you I would just do a couple test run and try to make enough for 4, then just times the amount by ten. The thing is with this one, it depends on the amount of content you put in so it will vary. Give it a go, have fun and enjoy!

  15. Bunit says —

    Try blending toffee into a powder, you can even add a few nuts, then sift out onto a flat non stick ovenproof surface eg silicone bake mat an place in oven to re melt, if you sift out only a mm or 2 thick you end up with a very delicate uniform toffee crust less than a mm thick which is the delicate texture I think that makes the brûlée crust special.

  16. MiraUncut says —

    That sounds like a really good idea. Thanks for sharing!

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