 So how many of you have had a crème brûlée here at camp? See that's the problem We in the past have had some graciously made Crème brûlées, but the problem has been throughput So we I think are attempting to remedy that and we've got Taylor and Jacob up here about to talk about let them eat crème brûlée So please welcome them to the camp stage. Thank you. Thank you So as you mentioned, I'm Taylor. This is Jacob. We're we work for great Scott gadgets and we are going to attempt to Make our slides work We're gonna attempt to make 700 crème brûlées here this week and weekend and Make sure that everybody gets one So this this attempt would not be possible without some great people I want to thank the the whole great sky gadgets crew Mike and Dominic Elizabeth Lisa Steve Matt They've helped us through all of this getting everything built designed and getting up here today Also Kate Temkin helps write some great great FET code Cossum Rebecca helped get some stuff here, which makes it very possible for us to do this and all of tour camp for giving us this opportunity and Helping us helping us achieve it. Hopefully So I'm sure most of you know what crème brûlées it's a but if you don't it's a custard with a Caramelized sugar on the surface of it lovely dessert The origins of crème brûlées are claimed by quite a few different countries the French the Spanish and the English Well, the Catalan's in the English all claim to have created crème brûlées. They all call it various things But the very first recipe Appears in a cookbook in 1691 and then it kind of disappears. It's around for a little while and it kind of disappears for a while There are a few exceptions the The Trinity College which is part of Cambridge University has been serving it continuously to students since the late 1800s and One of the cool things that they did was they took an iron brand and actually branded their insignia into the into the caramelized sugar Which we've tried to imitate in different ways, but With variance at various success and Then it just disappears again until the the opulent 80s The all this you know kind of I've made crème brûlées in many different ways in many different times And you just kind of thought it was a dessert that's been around it It just disappeared and in the 80s somewhere it pops up and it caught fire and it spread Everywhere and now it's in restaurants. It's in grocery stores. It's you know people make it at home The the biggest advance has been in flavors The original recipe was just a plain custard vanilla quickly became the the main rest of the main flavor added There you got other flavors that people add strawberry apricot espresso chocolate matcha green tea pumpkin pumpkin spice latte now we won't do that And then we've decided to do this in a sous vide process the sous vide process is sous vide this stands for under vacuum and it's a method of cooking that involves sealing food usually involves sealing food in Vacuum sealed bags and then cooking it under water And in a very temperature-controlled water The invention of sous vide was has been claimed by three different people the earliest The earliest claim is in the in the late 60s by Colonel McGuckin he was in He was retired currently got hired by the by a hospital in South Carolina to improve the quality of food in the hospital and Hopefully to sell that to other institutions And then he he actually started vacuum sealing food cooking it under water and it Sealed it made it everything tastes better from that institutional standpoint. It also made it last a lot longer Without without additives without putting chemical preservatives in it, which obviously helped out in institutions And then there were two Frenchmen that also claimed to have created the method and they eventually began working together And that's where we get the name sous vide and then Brief history of crème brûlée at tour camp It all started eight or nine years ago at Torcon There's a group of people that wanted to go out and eat in a restaurant and a young or younger Mike Osman decided to tag along They all jumped in a van and headed many miles north of San Diego to a restaurant that Claimed to have the best crème brûlée on the planet They went through the meal they got crème brûlée and Shortly afterwards that that same Mike Osman popped up and and proclaimed that was good But I make the best crème brûlée on the planet Shortly after that the concept of crème brûlée con was formed and after the prerequisite con hangover it was abandoned Few years later at Tour camp 2014 Mike's infamous claim was called Some ingredients were procured and a small batch was made the crème part went well The brûlée part not as well. He tried to brûlée it with a hot air rework station Fast-forward again to 2060 tour camp 2016 and there was a better attempt made about 10 to 20 were made and and There was a torch available this time which which helped things out, but Promises were made and and not kept and people were shunned The shunning of people led to a an elitist hierarchy around crème brûlée and Letus hierarchies are made to be toppled Ladies and gentlemen we stand before you today to proclaim no more no more shall crème brûlée be used as a status symbol The lucky few who want to return to a feudal custard based feudalism This will not happen That is why we've created crème brûlée camp where custard flows like wine and everyone shall get their just desserts There's probably an easier way to do this, but So fun in that Dominic spill 2018 So the problem is how do we make roughly 700 jars of crème brûlée while we're at camp? The custard needs to be cooked pretty slowly and at a very even temperature For this reason when custard is cooked in an oven, it's in a water bath Mike and Gio found a crème brûlée method for a countertop sous vide cooker On this website information was given about using jars in a canning method As opposed to vacuum-silling bags, which would work out a lot better when you go to brûlée the sugar on top of the jars They they tried it out. It was pretty good. It was very good. It was also pretty easy And it only took a little bit of discussion to realize that it would also scale well The recipe was simple the it was scalable and crème brûlée cooked in jars were fully submerged So you could utilize the entire expansive Space inside of your luggage. So obviously we need to make our own version of this How do we get to that? The first step in designing a system is you kind of need to know what you're designing for Once we realized that we were going to be making well over 500 servings. We kind of had to start Figuring out how to make large batches What we also needed to figure out what the size of those servings would be we Ended up we started looking for available jar sizes. We ended up going with a four ounce jar size, which is one on the last slide Figured that was a good it wasn't you know a single bite but it was good enough that that everybody get a good taste and Wouldn't be wasting too much. We could make a lot in one batch Then then we had to figure out how we're gonna heat the water They they make they make countertop sous vide stations But they're not very large They make sous vide sticks, but they're kind of overly pricey and there are industrial sous vide Cookers, but they're large and pricey and hard to get to tour camp So we're gonna go ahead and make our own So what do we do we heat the water? we We we decided we didn't have to reinvent the wheel, but we're going to reinvent the wheel So We also needed to know the recipe The recipe uses four simple ingredients cream sugar egg yolks and vanilla that's pretty easy, but All the creme brulee that I've ever made in the past you have to Take all the egg yolks you temper them you or sorry you cream them first So you whip a bunch of sugar into them get some air into them. It's time-consuming. It's arm-consuming It's kind of a pain then you have to temper cream into a hot boiling cream into it Without cooking the eggs again very time-consuming What the recipe that they found online didn't call for creaming the eggs didn't call for tempering It called for this nice slow mixing of these ingredients and the test cooks were great So all right perfect. We've got an easy recipe. That's not as time-consuming So yeah, it turns out Jamming a whisk into the end of a drill and going to town on the custard isn't a good way to make it You you end up with a few more air bubbles than you would like so We just mix it by hand So now that we've got the custard How do we get it into the jars? We looked at a bunch of different fill methods. We looked at a Mechanizing a pour spout with a servo and then taking that mechanized pour spout and using different things like an ultrasonic sensor To get fill level all right shuts down the servo when it gets to a certain height or We weigh out what we want. We put limit switches on a balance or on a scale shuts down when it hits the weight We even looked at shooting an optic or shooting light to an optical sensor through the jaw And when that hits level it shuts off We looked at a lot of these things we played around with some stuff and you know It really it turns out that the best way for us to get Custard into a jar is to give an intern a pitcher So the first iteration that we came up with involves a series of buckets We found some bucket heaters online. They were cheap. They they worked really well So we decided all right, let's heat up water in one bucket We'll pump it to another bucket when it's time or we'll circulate it between buckets So we have the correct volume of water when it's time when it's up to temperature We'll introduce a third bucket circulate the water into that that won't drop the temperature too much And and we can do the cook just in a bucket The problem was buckets lose heat like crazy And we could only do about 35 at a time We did look at doing multiple buckets. You could scale the amount of buckets, but we were still losing heat Very quickly, and it was hard to keep it even up at temperature So yeah after that it was time for a better option than buckets Came up with coolers. Yeah So we got a cooler will heavily modify a cooler and we should say that there are cooler This isn't necessarily our initial idea. We redesigned the way we wanted to do it, but we There's definitely been people that have made sous vide sous vide Systems and coolers before there's a there's a hackaday page about it and They're good systems, but we wanted to spin our own and So we started modifying a cooler The bucket heaters worked great even though the buckets didn't so we wanted to continue with the bucket heaters They obviously didn't fit into the cooler So we had to modify one side and we quickly realized as we were trying to check temperature and things as we opened Okay, well now we've got to cut the cooler lid in half or in pieces and Now we've got a good setup all right, so the bucket heaters stay we can get we can get access in and initially We tried heating the water. We tried checking temperature and it We quickly realized that if we weren't circulating the water The water was definitely much hotter on one side than it was on the other and it didn't make sense to Move bucket heaters. Let's move water. So we started introducing some of the pumps that we had used before That worked great All right, so we've got a good cooler going now how do we get the Jars of custard in and out of the cooler You know we Looked at okay, we could just start cycle the water in and out of the cooler that didn't make sense Then we have to modify multiple coolers. We couldn't scale it as easily We tried sticking our hands in the hot while we tried sticking the interns hands in hot water that didn't work well either Need a new intern anybody So then we came up with a kind of concept that if we use the basket If we use the basket it would make it easy enough to Drop a bunch of Custard in at once take it out bring it to a different place to cool. We could also vary the size if we say we make a hundred we make we make a full cooler worth first But then we've got a bunch of custard around and we don't have enough people that want to eat the custard yet Well, we could do two baskets one basket that kind of thing or we could cook our lunch in there at the same time if we do a different basket and We tried looking for Any old basket thought fryer baskets that might work, but it turns out coolers and friars don't tend to be the same size So we need to go ahead and make our own baskets We went through a couple designs. I won't bore you with Creating a box because you've all folded a box before so we We created a few designs. We came up with ones that worked and we also found that expanded aluminum worked really well. It doesn't oxidize very easily. It's Malleable so that when they don't fit we can kind of smash them in there and We happen to have some on hand so that helped as well. So so great. We've got the baskets We need to get them in and out now So yeah reaching into a cooler full of nearly boiling hot water kind of sucks So we thought of ways to make that suck less and one of the ways Well the way that we decided on what's been some metal rods into a hook fashion and pull the baskets up Out of the hot coolers, but we didn't want to stop there. So we happen to have a 3d printer back at the lab and Decided to print some nice little handles for it because why not? Two of the three handles are made out of a green PLA filament Gsd. Yeah, Gsd green The third handle to yeah the third out of three handles Which I'll get to in a minute is made out of a white PCT PE flex The idea here is that you know while we had some nice green handles We wanted to raise the bar in 3d printer handle comfort And so this material would ideally make for a squishier handle making it nicer for us to pick these baskets up out of the cooler Unfortunately our handle design was too rigid and it just ended up being just as hard as the green stuff But it was worth the shot So why do we only have three handles not four oh well I kind of suck at 3d printing At least with a dual extruder head, which is what we started experimenting with leading up to tour camp So what you see here is kind of a graveyard of lost handles Just a moment of silence for their loss But we ended up with a nice purple flower pot with green filament flowers, so you know not all was lost there So why did this start happening? I have a bit of a theory So dual extruder printing how it works is you have two print nozzles One nozzle prints the material for the actual handle and the other nozzle prints the support structure to kind of hold the object up While it's printing and the support structure can be broken off or washed off after the print is done And so one nozzle will turn on and heat up and print a layer and then turn off and cool down while the other nozzle heats up and prints its layer And I think the problem is arising and if anyone actually knows a solution to this definitely let me know because I haven't figured it out The second support structure nozzle wasn't cooling down enough And so we were just getting drippage while nozzle one was printing and ending up with kind of a double print and Ultimately it was interfering with the handle and all kinds of bad things started happening The printer isn't smart enough to know that that's happening. So it just kind of keeps going on its merry way until it thinks it's done At which point all hell kind of breaks loose and you end up with flower pots and all kinds of crazy stuff Especially if you're not paying attention to the 3d printer Come back to a nice globular mess So yeah, if anyone knows how to fix that definitely let me know All right now that we have the proper cook vessel. We've got jars. We've got baskets We've got comfortable handles well three out of four of our comfortable handles And a method for filling the jars We're ready to cook we did want to do some automation of it and and How we decided we were going to automate is with great fat So yeah time for a shameless product plug Great fit is a next-generation good fit reading off our website It's a next-generation good fit intended to serve as your custom high speed USB peripheral through the addition of expansion boards called neighbors So all that's good and fine, but what I have to do is cooking crème brûlée Well cooking 700 jars of crème brûlée as you might imagine might be kind of time-consuming and kind of gets in the way of drinking at camp So in the name of drinking on the job, we decided to automate our cook process using great fit So we attached our two bucket heaters to GPIO pins as well as a temperature sensor and a nice little LCD screen So that we can easily look at it and see what it's doing if it's cooking if it's cooling down if it's done How much time she laughs things like that? Now that we have all this nice hardware hooked up We kind of quickly realized that we actually needed to write some code to make any of this do anything useful Or maybe even cook some crème brûlée for us so We have all the ingredients a great fit and temperature sensor Bucket heaters a nice little screen and so the cook process itself is pretty simple you turn on the board and it turns on the sensors and the heaters for you and It continuously heats up until we reach about 80 degrees Celsius at which point we move from the heating up phase into the cooking phase at which point a timer is started and the heaters are turned off and We stay in the cooking phase until Temperature drops below a threshold at which point we move back into heating up and basically the cycle continues until the timer is done and Ideally our crème brûlée is cooked So while the design is fairly simple It was kind of a lot to take on as someone who had never really written a lot of embedded C code before So I did what any great Programmer would do and started writing some Python because why not? Luckily for me the great fit can run Python code so double win there So yeah after Writing up a script based on the cook design and Getting all that working. We tested it out and ran a test cook with it and it worked pretty well Just needed to tweak some numbers here and there, but overall it was a pretty nice system After that I moved on to the fun embedded C code version of the Python project which wasn't too bad But if anyone's interested in that code or how to program terribly all of this codes on gsg github So now that we have our automated system. We can spend less time staring at a cooler full of custard and more time drinking at camp So we now have working hard will theoretically working hardware and software and Now it's time to get to the meat of it and actually see if any of it works So Jacob mentioned that we have the bucket heaters hooked up to the Great Fet We actually have these two off-the-shelf relays hooked up to the Great Fet and They're just switching the bucket heaters on and off once they once they hit threshold switch them on and off And the reason why I kind of want to show this is like other than the Great Fet which is going to be available soon Everything that we used is off the shelf. We didn't want to actually design any hardware. We wanted to like piece everything together Do stuff off the breadboard and just kind of see what we came up with see how we could make it work and see how repeatable it was and Hopefully anybody else could do the same thing that was the goal We ended up doing two and a half test cooks The first one was at our Christmas party It Went mostly well except for we ended up having too much Christmas party and not enough custard and Had to come back and try that test cook again another day But we did get it all done that we did actually make 35 creme brulees in the buckets But as I mentioned before, you know, we we lost a lot of heat we Decided we couldn't scale it. So all right, then we went back redesigned Got everything back and working order again, then we did our next test cook in the cooler The the cooler went well So yeah the cooler test some things we found is it turns out that Dropping 120 cold jars of custard into 10 gallons of hot water drops the temperature pretty significantly and go figure And that could have an effect on the outcome of the cook So we tweak the code a little bit to heat up more on the initial ramp up before dropping Jars in and then maintaining the 80 degrees over the duration of the cook, which turned out pretty well And the heaters. Yeah, we mentioned before the pumps are pretty crucial because the bucket heaters are really good at heating water But water it's right next to it, right? So pump the water around ensures that we have a more even and consistent temperature at each jar Throughout the entire cooler so you end up with more delicious custard And we had done We had done that test cook Once with the Python code and then we did it another I mentioned two and a half test cooks we did several Half test cooks were we didn't cook any custard, but we once we got the embedded code working We ran through a bunch of tests with the embedded code and just water and seeing what happens and seeing how we could alter the Temperature of the water to make sure our code kept up and it all worked. Well One thing I didn't mention before is crimber lay you have to cook it But then you have to cool it if you don't cool the crimber lay and you try to relay it once as soon as you put The sugar on the sugar starts to melt it turns into a runny mess It just you don't get that nice brulee on top And cooling in the past especially with the temps that have been made here at tour camp Cooling has taken hours you either have to let it settle at room temperature and then put it in the fridge or slam it right in the fridge and and It's still even if you do that takes hours But it turns out through through nice scientific research that if you put a vessel into ice water not ice not water But ice water that vessel cools in around seven minutes We assume this from custard, but I've always known that with beer And it works well with beer So time to test that out. We had done we'd done a full cook of 120 jars Throw it in a cooler full ice sure enough seven minutes. They were all cold. They were all ready to go So we ended up with this we ended up with two coolers we have one for cooking one for cooling We have two bucket heaters a pump We ended up with several pumps, but we killed a few of them in the process, but You know that'll happen with pumps six nice artisanal aluminum baskets two relay switches a temperature sensor an LCD screen a great fat one with a lipo battery neighbor and Sautterless breadboard neighbor Piece all that together. We have our system now it's time for brulee Brulee. Yeah, as you can see there. We did brand our logo in Into into a brulee at one point. It looks nice It doesn't go well on a slide or it doesn't transfer well to a slide so much, but it's there and There are several brulee methods the Essentially the original one was you can cook off Discs in an oven of Sugar and then just drop them on top of custard The other thing you can do is put them under a broiler Cook that you risk curdling the custard at that point and the most common method is just a handheld torch It's the method that we're gonna use here, but we also you know, this is a common Handheld torch. It doesn't take long. It's it's quick and It works well we we however can't just leave good enough alone We wanted to try to figure out several ways to to make the brew it brulee more exciting So we tried a few methods So we have a hundred watt laser sore at the lab We thought hey, we've always talked about what we could cook in that with a laser why not and All right, this is a perfect opportunity to try to cook something We we go ahead it we went ahead and it full power Brew laid some sugar on top which is both of these videos are at full power and Jacob created this this spiral pattern that went well And full power. That's great It all it takes a little less than a minute And if we were to go ahead and cut a jig that would fit into it We could you know scale that pretty well However, we didn't want to break down our entire 100 watt laser cutter and bring it to camp considering we moved it across town once and and broke the broke the the laser and Yeah so What are some other options for laser what we started looking around and we found that you could buy five watt and 10 watt 10 watt laser pointers and thought oh Oh Maybe we could make a little CNC machine to do this with a laser pointer or even hand out laser pointers at this nice Somewhat legal power rating But uh, yeah That's yeah, yeah The couple issues there obviously we didn't want anyone to lose their eyesight while they're here at camp But it also takes around 40 minutes to relay sugar at Five watts we test that on laser at 5% power And yeah, just way too long and size also was obviously an issue like this thing massive So yeah, we Moved on to a third option which involved torches, but They were much bigger torch little bigger Um, it seemed like a good idea You know what could go wrong. You've got a nice big torch You hopefully just pass it by and it's gonna brulee. You've got some BTU there. It's good. All right. Well so boom We had a large failure rate with this There we lost for every I'd say 15 Custards that we tried we lost at least three jars So that's not gonna scale very well every jar that we lost also shot glass into the adjacent jars a Little less delicious And and there's couldn't get a good video of it But there's like little volcanoes of custard every once in a while. I cussed a hot custard comes shooting out Yeah, it curdled the custard it cooked it but it turned it to scrambled eggs. Yeah, it didn't work Yeah, and with all of the methods we broke glass every single method even just the handheld torch We left it too long in one spot and shattered one of the jars Obviously the the big torch took a lot of jars out and even the laser cutter We had it just we had one jar just slightly offset and as the spiral came around it started hitting the jar It actually shaved a little piece of glass off in the job of the job And you can see the spiral cut as it goes by it shaved the pizza off and it landed right, you know right in the brulee So, you know, we've got good at breaking glass Yeah, right So yeah, so the moment you thought you were waiting for We're not actually serving creme brulee right here We're gonna serve creme brulee the rest of the rest of camp We're gonna immediately after this talk go back to our cabin. We're gonna start up the cooler We're gonna have the whole full setup going so anybody can come by and check out the setup It's gonna take us three to three and a half hours from the time we start to get the first batch But then it'll be every hour hour and a half that we get another hundred and twenty to come out of the cooler Yeah Or at least that's the goal Hopefully we get another hundred and twenty every hour and then We also we also did have a small supply chain problem where the grocery store actually Lost a good chunk of their dairy delivery was failed due to temperature And so they had to send a bunch of stuff back So hopefully tomorrow morning, they're supposed to get the rest in we hope to to have everything done by the end of The day tomorrow we hope to have at least 700 of them cooked So come by come bring your token come check out the setup We'll brulee it right there for you. I hand you a nice fresh fresh creme brulee Just a handheld torch. Yeah, we got about ten propane torches sitting back in the cabin. We're ready to go. So yeah That was just an exercise and failure for the most part. It was great. It was good fun, but yeah Right exactly Yes, so that's pretty much it oh the other thing to mention as you notice this is a badge This is a fully populated badge in the jar. They are sized to fit in the jar So if you come get your creme brulee, you can take the jar back The kits will be available at the maker stage or the components will be available at the maker stage You can populate your jar and then it's a it's a firefly kit We've hung them around our necks. They don't they're they that's not too heavy. It's nice and they got I mean after the custer No custard, but you know Yeah, it's nice So That's pretty much it. Thanks for coming to the talk Any questions? Easier to easier to access basically we just stopped at Home Depot on the way by butane Refillable butane torches Sometimes suck Often they work really well, but sometimes if you just get a bad you you can either break your fill you break your fill nozzle or you can Break the port very easily It it seemed more stable for us with the quantity that we had to do to do just propane And I've used that in restaurant many times propane. So it's just kind of what I knew too Yeah Yeah Once we abandoned the laser we kind of had to abandon the CNC idea, which That would be fun and if we had more time I would love to play with that But yeah, it we basically ran out of time to do more more relaying ideas It does so well no because our process I kind of glossed over the process We actually put it in room temperature water first Let that do the initial cool then add ice to that and and once you add the ice You you end up with that seven minutes kind of thing and It's okay because we've still got another hour before the next batch comes out basically so yeah If we had multiple cooking coolers that could become more of a problem, but since we're only using one cooking cooler It hasn't been an issue Yes, very much Costing is it like sub $1 or sub $5? I actually thought about that this morning that I wanted to I failed to do the math for even just the full setup I wanted to know so many variables changed throughout that I kind of lost track and Then we started working on the talk and I kind of said oh shoot. We should have gone back and done the math on all this So look for that on the github page coming down the line here Anybody else Like adding Just time yeah, it was definitely a concept that we looked at and when we The initial step to that was looking at automating the servo for the poor spout Since we never ended up getting that working right we just kind of abandoned it It's not that we couldn't have gotten the servo going we just kind of ended up having to focus our time elsewhere We definitely want to do some servo stuff with the great fat just to see how it works We'd like to make a motor control board, so if that happens obviously that would be nice and nice and easy to make a CNC kind of setup We ever actually tried one week first the low power one. Oh, dude. Yeah way back. Oh Really that was pretty solid But yeah max power. There's a little too much glass for our taste Didn't actually try those ones That's that's what we ended up using yeah, we bruleed one so we that was an initial attempt at the low power brulee we thought maybe we could add that and then as We did those tests we decided to come back around all right Let's go ahead and brulee one by hand stick it back under the laser and see what we get and that's what the Logo ended up looking at like and was that it the low power or the hyper yeah, that was also low power That was low power so it the low power we could we actually did discuss using the low power lasers to Do designs instead of brulee and we also decided that would be a little dangerous Anybody else all right. Well, thank you