That shouldn't have anything to do with it because the egg is supposed to act as an emulsifier binding the oil of the shortening to the water/fat of the cream.
David, i think the oil came from the oreo cream and also creme brulee is suppose to be firmer not liquidy. Try cooking it longer and if that didn't help to make it firm maybe there's something wrong with the heavy cream to egg ratio, try adding in another egg or cut back a bit on the heavy cream. Hope this helps. Love you and your videos 😘😘😘
Oily substance is probably from when you put them in the broiler, it started to split the eggs just a little, which will result in that oil. Using a blow torch works much better and will help to prevent this.
I hate how he takes off because he didn't make it correctly. Didn't have a flame torch and, assuming from what's shown, ate it right after he took it out the oven. The creme brûlée looked runny. Long story short that wasn't creme brûlée
Gaudy You don't really need a blowtorch to caramelize the sugar on top of the brûlée, using the broiler works just fine. And you should be able to eat it right after you take it out of the oven; at least the brûlée wouldn't be THAT runny. He does let it sit before he eats it. But regardless, letting it sit won't let that liquid mess turn into a more creamy consistency. The problem probably lies more in him halving the recipe, or maybe putting Oreo cream in the creme part of the brûlée as the recipe calls for, which probably completely screwed up the consistency because of the shortening in the Oreo cream.
If I'm not mistaken, the oil in the finished product is from those oreo fillings. Since it's made out of basically sugar+vegetable fat, and vegetable fat has a different density level from that of the cream and egg yolks (both animal fat). This caused the mixture to separate and form that oil coating on the top of the creme brulee.
The crème should still be cold after you brûlée the sugar. The oily substance is likely the oil from the oreo separating from the mixture after getting too hot from the broiler.
I was there from the very start! And will be a subscriber till the end😁 it's fucked up to see other youtubers getting credit for the things you came up with.. Lotsss of love David ❤️
I think the reason why it didn't come out as well is because you halved the recipe. creme brulee is generally supposed to have a slightly thicker consistency than what you showed in the video, kind of like flan. When it comes to cooking food, you can mostly get away with halving a recipe or not using as much of a product, but baking needs to be very exact. the measurements are the way they are because of the chemical reactions that take place between all the ingredients. just thought I'd comment for future reference :)
Aria Bodden he's getting water in his brûlée. Even the tiniest little bit of water in the mixture can prevent it from setting up and you get liquidy brûlée
If you use the broiler, you have to re-chill the custard after. It shouldn't be soupy, it should be set. The torch is the best bet (I know, not everyone has them), because it doesn't melt the custard. The oil is from the cookies, yes, and it separates when the broiler melts the custard again. Try filling the pan with ice cold water before broiling and it might not melt the custard. The broiler should melt the sugar in a minute or two without heating the water too much.
As one who knows and does baking for (I wish ) living ( I want to become a pastry chef), I believe that what you should do is to use half milk half cream , and after adding to the eggs , return to the saucepan , and cook for a little more - like creme anglaise. The oil thing you saw , I believe came either from the oreo cookies which is full of butter that does not want to mix with the creme anglaise , or from the cream part of the oreo - for the same reason ( butter /creme anglaise). Hope I helped !!(:
There's no butter in American oreos, they're totally vegan! The "cream" is made from shortening (palm oil, canola oil, etc) that's where the oily stuff on top comes from.
Crème brûlée should be almost like a flan consistency :) What messed up your recipe was throwing it back in the oven to brown the top. You reheated the entire mixture making it runny
That is way too runny. It should've been thick like flan. It's a custard. Could've needed to be cooked longer or could have something to do with using the oreo filling in it which is possibly what also caused that weird oily substance.
Creme Brûlée should be a very thick cream, and shouldn't move around really if you tip the container - which I saw happened with yours. I don't think it would have changed the flavor very much or even at all, but the texture is completely different if done correctly.
An actual creme brulee needs a blowtorch. If you put it back in the oven, then a good part of the refrigerating element will be gone and you get indeed something sickly. I recommend that you have a classic creme brulee in a place where they are known for it. You won't be disappointed if you're a fun of custard-type textures.
Hey David! The good thing in using a bunsen burner(?) is that the creme itself won't become warm and molten. And then you will get a nice cold creme with a perfect warm crunch on the top. So this is the combination which makes the Crème Brûlee so good! :)
I would think the oil is from the cookies. Also adding the heated cream to the egg yolks is called tempering. It brings the temp of the egg yolks so they cook slowly but does not keep them from cooking
I see a lot of people telling you to stop messing with the recipe because you cut them in half...but I cut recipes in half ALL THE TIME and I still get the desired result 99% of the time. If you do the proportions and conversions correctly, you should be fine and still get the desired product. You just have to make sure that the conversions you did are right, which is highly unlikely to be incorrect when it comes to cutting the recipe in half.
The consistency isn't quite right. I should be thick like cold pudding and not runny. I've made creme brulee by sticking them in the broiler to caramelize the sugar, and think that's where it warms up again.
It unsubscribed me to your channel, youtube needs to get its act together.I would say this recipe is a bust, I think the oil is from the cream in the Oreo.
The oily substance comes from the Oreo cream. When I made Oreo Truffles and melted the cream to cover them that same color oil came out of them. They still came out well when I put them in the freezer because I was able to skim the oil off the top of the melted cream before coating the truffles.
I think what went wrong (the con of using the broiler) is you reheated the entire custard and in my experience is best eaten while its cold! People also usually refrigerate it again for a bit to recool the custard but the top will still be caramelized and crunchy
Looks like broiling it makes the custard melted. I suggest to use the blow torch method to keep the texture of the custard, thus yielding better results.
The oil is from the stuff of the Oreos :P the delicious white stuff from the Oreos are very oily so when you put the milk is like "mixing" water and oil, is not going to mix together... :P
You needed to let the custard cool after broiling it before breaking into it. It should be served cold, hot and it is too sickly sweet (you don't eat warm ice cream for example) and you have the oil separation issue.
the oily part is the caramel, the sugar from the mixture rised to the heat and made syrup, usually you do the brulee aka cookie part wwhen the creme is set and came out of the oven that way it would sit on top
The oil is from overcooking the custard. When it's overcooked the liquid separates from the solid, making the creme look really loose when you take it out of the oven and leaving the liquid on top.
I made these and they turned out really good. I don't think he let them sit long enough in the fridge because they didn't look like they set up properly. But This is a great recipe! Although adding the Oreo Creme filling just added a greasy film on the top ..
First off, when you described that it was like vanilla putting, that’s what it is supposed to be like. Also, when you put it in the broiler you cooked the creme again, so it didn’t come out right.
Well for starters, they shouldn't be liquidy like that when you eat them. That's why using a torch is the best method because it caramelizes the top without heating too much of the cream.
The oil comes from the Oreos creme and also you undercooked both of the creme brule but the second one was way better by the way a love your videos and it's really cool to watch you actually improve. 😊✌
the creme is way too runny, it needs to be a custard which u should put the egg cream mixture and heat it up to cook it and let it thicken and then mix in the cookies. maybe that step was missing from pin, or maybe that was the consistency that they were trying to go for
Have you checked to making sure the notifications are on? RU-vid recently changed the default to having the notifications off if you subscribe, so you have to make sure the little bell thing is on whatever thing indicates it's 'on'
the oil residue is from the oreo cream. it separated from the base. also they don't look all the way done it should be a custard texture not liquid even when you torch the top.
