Does anyone have any idea on what precautions to take while combining fruit puree with custard for creme brulees? I added strawberry puree ( which I added some lemon juice to) to my custard and it split the custard while baking. I'm guessing the lemon was the culprit but can strawberries split cream/custard too? If I wanted a strong strawberry flavor through my creme brulee how could I go about achieving that?
Incorporating fruits in creme brulee
creme-anglaisecreme-brulee
Best Answer
This is a tough question. Fresh fruit puree is very unsuitable for incorporating in custards if you want a strong flavor. It contains tons of water, and dilutes your creme brulee a lot, and also brings the pH balance out of whack, interfering with the setting. You can only incorporate small amounts for color and a hint of flavor. Don't forget to add sugar to the puree when you are doing this, it strengthens the fruit flavor perception and reduces the negative effects on texture.
If you want a strong flavor, here are your options when having access to normal kitchen equipment, in order of closeness to the ideal of getting real strawberry flavor into otherwise typically-textured creme brulee:
As an aside, these methods are useful beyond creme brulee, you have the same options for all creamy desserts (including panna cotas, starch puddings, cheese based cremes) and many types of cake icing, especially buttercreams.