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Creme brulee help!!

alextam's picture

Creme brulee help!! (post #69106)

alextam on Sun, 01/31/2010 - 07:59
in

Hi,

I just have baken a creme brulee but its like it is too soft its a bit runny...

What is the cause of it?

And what should I do to prevent it?

Regards,

Alex

Thanks for the help!

-A +A
Gretchen's picture

Cook a little longer?

by Gretchen in reply to alextam [original] on Sun, 01/31/2010 - 10:14

Cook a little longer?

Gretchen
kitchengoddess's picture

I agree with Gretchen, you

by kitchengoddess in reply to Gretchen [original] on Tue, 02/02/2010 - 10:51

I agree with Gretchen, you didn't cook it long enough. It took me a little while to figure out the right consistency before pulling it out of the oven. It does have to be a bit runny in the middle but not too runny.

I have re-baked them and although they were not the greatest to die for they were still good...you could try that.

Glenys's picture

Crème brûlée is about 70%

by Glenys in reply to alextam [original] on Sun, 01/31/2010 - 13:55

Crème brûlée is about 70% about the baking and 30% about the finishing chill, preferably for a day but that's if the recipe is worth working.
My standard, rich crème brûlée is 1/2 cup whipping cream, 1 egg yolk, about 2 tbsp sugar (flavouring as desired- vanilla, coffee etc) per person.
For extraordinary end results I make the custard and strain, chill for one day, bake and chill again. This gives the ultimate in results. Of course the method can be shortened but if the recipe is near my ratio's, it's baked until it's firm around the edges and little shaky in the centre, the chill will finish it nicely.
NovusAdGustum's picture

I have come across some

by NovusAdGustum in reply to alextam [original] on Tue, 02/02/2010 - 12:30

I have come across some recipes that I feel that are lean on egg which result in a more runny end product. I think Glenys' proportions are on the mark.

TracyK's picture

Did your recipe use egg

by TracyK in reply to alextam [original] on Wed, 02/17/2010 - 15:23

Did your recipe use egg whites, or just egg yolks? Creme brulee made with egg yolks (my preference!) yields a softer-set custard than one made with egg whites.

I think many restaurants use egg whites (poorly executed creme brulee is as ubiquitous as bad calamari), and many people who make it for the first time at home using all yolks are surprised by the softer texture.