Creme Brulee Help

So I made creme brulee for Christmas and they turned out perfect. I used Alton Browns Creme Brulee recipe and the steps for cooking from the chef steps recipe. Since then I have done them again twice and have had the same issue each time. I am having an issue with them setting up properly. They are still a little soupy after being in the fridge for 24-48 hours. I cooked them for the recommended 1 hour. Is the soupyness issue a result of them not getting hot enough internally and should I try leaving them in a little longer or will that hurt the overall texture and outcome? I cooked them for 1 hour at 80 C.

Find more posts tagged with

Recipes Q's

Comments

Cheryl_71360

If I understand correctly you are using AB's recipe (which I have used many times with great success) but put it in jars and cooked it in the sous vide according to CS instructions? If you have done them exactly before and it worked, then you'll really have to knit pick to find the answer. Did you use the same jars and brand new seal lids?

Kyle_Swanbeck_13795

Yes you are correct on everything stated above. Sorry I read it after I posted it and realized it wasn't as clear as I wanted it to be. I did use the same jars and new lids each time. I have thought about adding extra egg since it has more sugar and less egg then the CS recipe as well as cooking it a bit longer. I was just wondering if anybody else had experienced the same issue or had any in-site.

Cheryl_71360

I guess what I am wondering is if you did it one time with great success what was different? I hope you figure it out and let me know. Good luck.

com-chefsteps

my understanding (mostly from Good Eats, as it happens) is that eggs can be firmed up using either temperature or time, with time being the finer-grained variable of the two. So depending on how many trials you want to do, you could add an hour to the cooking and see how that works, or bump the temperature by a couple of degrees, or you could add an extra yolk. If you have access to Modernist Cuisine, there's a fantastic custard matrix you might use for guidance. A quick google search found me this out-of-focus, but complete photo, and this incomplete but readable photo.

joyce_Bledsoe_35034

I used the CS formula for preparation of the Crème Brulé. I would recommend that you do that. I simply follow the temperatures and the directions in the formula but I did use homegrown eggs and it has been my experience they are heavier with a higher proportion of yoke to white than store-bought.

Rtb

Kyle_Swanbeck_13795

Funny that you mention the homegrown eggs. I was thinking back about what was different and I think the first time I did it I used eggs from a local farmer and the other times I used store bought eggs. I think I am going to try a combo of things in the next batch and if using store eggs bump up the yolk count of my recipe. Thanks for your input and help.