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Can you use tin foil cups instead of ramekins to make creme brulee?
Wiki User
∙ 15y ago
As long as they are heat resistant enough to go in the oven to melt the sugar, sure. Creme brulee is very rich, so make it a small tea cup, or don't fill it with to much custard. This is one of those times when to much of a good thing can be a bad thing!
Wiki User
∙ 11y ago
Wiki User
∙ 11y agoSupposedly tea cups are oven proof as long as they're made from thin china (apparently thicker china is more prone to cracking under the heat of the oven). However I have yet to try out using tea cups in the oven, and I'm not sure how they'd withstand the brulee-ing part, whether grill or blowtorch. You could brulee the sugar separately as discs, then place on top of the cups to be on the safe side.
Wiki User
∙ 12y agoIf you do, the cakes will stick and you won't be able to get the foil off. You can just grease and flour the pan if you don't have baking cups.
Wiki User
∙ 15y agoAbsolutely! We have made 40 at one time this way!! I get them online...also great when you want to send some home with people!
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How many cups are 300 grams of sour creme?
That is 1.323 cups.
How many cups of mini marshmallows equal a 7oz jar of marshmallow creme?
2 cups
2oz of creme developer is equal to how many cups?
2 fluid ounces of anything is 1/4 cup of it.
Marshmallows needed to make 8 ounces marshmallow cream?
One 7oz. Jar of Marshmallow creme is equivalent to 2 cups of miniature marshmallows. One large marshmallow is equivalent to 10 (ten) miniature marshmallows. So for 8oz. of marshmallow creme you would use 2 cups and just under 1/2 cup of miniature marshmallows. ( 1.75 oz. of creme is equal to 1/2 cup of mini marshmallows)
How many cups of are in a pint jar of marshmallow creme?
2 1 pint = 2 cups 1 cup = 0.5 pint
How did G.Garvin become a chef?
g.garvin became famous for his garlic cups filled with a creme wich complements the oils bitter texture
What are the ingredients of creme brulee?
Ingredients2 cups heavy cream1 vanilla bean, split lengthwise4 large egg yolks1/4 cup, plus 1 tablespoon sugar1/3 to 1/2 cup white granulated or light brown sugarDirectionsPreheat oven to 300 degrees F. In a heavy-bottomed medium non-reactive saucepan, heat cream with vanilla bean over medium-low heat for 15 minutes, stirring to ensure it does not burn; do not let boil. Remove from heat and let steep for 15 minutes. Remove and discard the vanilla bean, or save for another use. Strain cream through a fine mesh sieve. Meanwhile, in a mixing bowl, beat egg yolks with an electric mixer on high speed for 5 minutes, or until light and fluffy. Gradually beat in 1/4 cup plus 1 tablespoon sugar. Add about half the cream mixture, a little at a time, to the egg mixture, whisking until well blended. Then pour the egg mixture into the remaining cream mixture. Stir until completely blended. Pour the custard into 4 (9-ounce) ramekins or custard cups. Place the dishes in large baking pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins. Bake for 35 to 40 minutes or until the mixture is set in the center (it should still wiggle when shaken). Carefully remove the dishes from the baking pan. Let cool to room temperature and then refrigerate for at least 2 hours, or up to 24 hours. Let creme brulee stand at room temperature 20 minutes before serving. Divide 1/3 to 1/2 cup white or light brown sugar in a thin, even layer over each custard, covering it completely. To caramelize the sugar, light a propane torch* and hold it so the flame just touches the surface. Start at the center and spiral out toward the edges of the ramekins. If the sugar begins to burn, pull the torch away and blow on the sugar to extinguish the flame. Serve immediately. VARIATIONS: Finely grate orange zest or bittersweet chocolate over the creme brulee before adding the sugar for caramelizing. Cook's Note: A propane torch can be bought at your local hardware store. If you don't have one, caramelize the topping under the broiler, watching carefully so as not to burn it.
How many ounces in one pint marshmallow creme?
1 pint equals 16 fluid oz
What are dry measuring cups?
Dry measuring cups measure things like flour or powdered sugar instead of liquids.
What will adding 1.4 quarts of acid instead of 1.4 cups do to the pool?
not much.
What is the flan recipe that was made with Daisy Fuentes on Paulas Party Show April 25 2008?
http://www.foodnetwork.com/recipes/paulas-party/coconut-flan-recipe/index.html Coconut Flan Ingredients 2 cups white sugar 3 tablespoons water 1/2 teaspoon lemon juice 5 large eggs 1 can sweetened condensed milk 1 can unsweetened coconut milk 1 tablespoon vanilla extract Hot water, for water bath Berries, for garnish Directions Preheat oven to 300 degrees F. Place sugar in a small saucepan and gently add the water and lemon juice. Do not stir. Bring the saucepan to a boil over medium-high heat, without stirring, until the mixture turns golden brown. Divide the caramel among 4 ramekins, filling them 1/4 of the way up. Beat the eggs in a large mixing bowl. Add the remaining ingredients and blend until combined. Pour the custard into the ramekins on top of the caramel. Place the ramekins in a large roasting pan or baking dish and carefully pour hot water into the pan around them, 1/2 way up their sides, to make a water bath. Bake in a preheated oven for 20 minutes until the flan starts to wiggle in the ramekins when gently shaken. Remove the ramekins from the water bath and chill them in the refrigerator for 2 hours before serving. Run knife around the edge of the ramekins. Invert on a plate and garnish with berries.
How many large marshmallows equals 1 cup of miniature marshmallows?
Long answer: 1.25 cups equals 10 FLUID ounces. A recipe with marshmallows measured in ounces is usually by weight. Basically 10 ounces of mini-marshmallows equals 4 cups. Short answer: 4 cups.
