Jan
16
2016
1
the influence of alcohol on custard setting temperature
By Gadzik
Forums:
I would like to know if an addition of alcohol (such as rum or whiskey) to custard or especially the creme brulee formula, changes the temperature at which it sets. As I know from Harold Macgee's book the fact that egg proteins are dissolved in cream, as well as the addition of sugar, rise the temp to more than 175F, the addition of acid, such as lemon juice, drops the temp to about 170F, in Heston Blumenthal's lemon tart it does the job at 158F.
