Pot de creme consistency question. Not light enough?

Discussion in 'Desserts' started by mab, Dec 21, 2017.

  1. mab

    mab New Member

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    mab, Dec 21, 2017
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  2. mab

    Norcalbaker59 Well-Known Member

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    The only way to create a mousse like consistency is to add whipped egg whites.

    As written. I don’t think you can lighten this recipe. The granulated sugar is caramelized. Sugar caramelizes at 330°, which is 20° above the hard crack stage of boiled sugar. The higher the sugar temperature, the firmer the set.

    The blogger mentions the recipe is adapted from Epicurious. She states she changed the sugars from muscovado and Demerara to brown sugar and granulated sugar. I looked at the original Epicurious recipe. Aside from changing the types of sugar, she increased the sugar that’s is caramelized by about 10%. She also uses about 2% more egg yolk in her revised recipe. These increases would make a denser custard.

    The original recipe might produce a lighter custard. But a custard is always going to be denser than a mousse since the ingredients and methods differ..

    https://www.epicurious.com/recipes/food/views/butterscotch-pots-de-creme-108701
     
    Norcalbaker59, Dec 22, 2017
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