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Baking help: Creme Brulee/baked custards
Dec. 22nd, 2006 12:35 amRight.
So, I'm trying to make creme brulee, using this recipe.
I followed the directions, put it in for 50 minutes... still totally liquid. Another 30 minutes, I think it is still totally liquid. I'm at a bit of a loss.
Things I might have done wrong:
(1) I doubled the recipe. I know that with cakes and so forth, you often can't get away with doing that. Is the same true of Creme Brulee/custards?
(2) I noticed that this recipe calls for a lot more eggs than most recipes do. Maybe there's something wrong with the recipe?
(3) When I put it in the water bath, it is possible that I accidentally got some water in the custards. Could that prevent them from setting? I don't think I got water in all of them, but I suppose its possible.
(4) The other recipes I'm seeing don't call for covering the pan in aluminum foil. Could that be the problem?
(5) One other recipe I saw said to use boiling, rather than warm water for the water bath. That could be my mistake, except that its the only creme brulee recipe I've seen that has that step.
I've put the rest of the 'batter' in the fridge because in another half hour I'm going to check on these ones and if they aren't done, I'm going to give up on them and go to sleep. Bah! Bah I say!
So, I'm trying to make creme brulee, using this recipe.
I followed the directions, put it in for 50 minutes... still totally liquid. Another 30 minutes, I think it is still totally liquid. I'm at a bit of a loss.
Things I might have done wrong:
(1) I doubled the recipe. I know that with cakes and so forth, you often can't get away with doing that. Is the same true of Creme Brulee/custards?
(2) I noticed that this recipe calls for a lot more eggs than most recipes do. Maybe there's something wrong with the recipe?
(3) When I put it in the water bath, it is possible that I accidentally got some water in the custards. Could that prevent them from setting? I don't think I got water in all of them, but I suppose its possible.
(4) The other recipes I'm seeing don't call for covering the pan in aluminum foil. Could that be the problem?
(5) One other recipe I saw said to use boiling, rather than warm water for the water bath. That could be my mistake, except that its the only creme brulee recipe I've seen that has that step.
I've put the rest of the 'batter' in the fridge because in another half hour I'm going to check on these ones and if they aren't done, I'm going to give up on them and go to sleep. Bah! Bah I say!
