nav[aria-label="Primary Navigation"] { padding: 0; & ul { list-style: none; width: 100%; display: flex; flex-direction: row; justify-content: start; align-items: start; gap: 30px; padding: 0; & li { margin: 0; } & ul li { list-style: none; } } }

Creme Brulee only partially set

terribleperson

I'm trying to make creme brulee following the chefsteps recipe. I've tried twice and the custard is only set around the edges of the jars. The bottom and sides. I'm certain about my weights and measures, and I would hope an ice bath and then moving the bath into the freezer until it starts to ice over would be enough cooling.

Find more posts tagged with

Recipes Q's

Comments

eberlzac

Did you put it in the freezer both times? Crème brûlée was also the first thing I made with my Joule, but refrigerated after an ice bath chill. Did you temper the eggs, and sieve the liquid custard before pouring into the jars? If the liquid custard is too cold before you add it to the sous vied bath you could get some odd results.

terribleperson

Freezer as the last step for the first batch (of four). Ice bath in the refrigerator all night for the second batch (just one). Did not heat the egg/sugar/salt mixture before adding the heated cream, but did do so slowly to prevent too severe of a temperature gradient (as the recipe instructs). The custard should have been somewhere between room temperature and 70C (the heat of the cream). I sieved the custard as I poured it into the jars, not that there was much to sieve out. I'm very careful when cracking my eggs, leaving out anything other than the liquid of the yolk.

jason.r.whitworth

Mine also came out soft and I never understood why.