Subscribe! | Twitter | Facebook - Be my friend on Facebook and Twitter | Cooking, Restaurant Reviews, and Molecular Gastronomy

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 :)

Related Posts with Thumbnails

This article has 16 comments so far!

  1. samo says —

    kool post chica

  2. 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!

  3. ++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:)

  4. TheShoeGirl says —

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

  5. 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

  6. cardamomandcoffee says —

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

  7. thedetroitfoodie says —

    cool, thanks for sharing! : )

  8. 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?

  9. 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.

Leave a Comment