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Crema Catalana

post #1 of 3
4/26/07 at 1:17am
Thread Starter 
Hey guys,

I've been making this dish and the custard turned out great. The only problem is (dun, dun, dun) the sugar at the top is mostly liquid. I'm using brown sugar, and the custard's surface isn't very flat (okay fine, the custard didn't really turn out great :( lol).

Do you know what the problem is? Is it undercooked or overcooked? Oh yeah Crema Catalana's really similar to creme brulee; maybe advice from creme brulee would work out too.:chef:

Thanks in advanced!
Keith
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post #2 of 3
4/26/07 at 6:57am
Putting a copy of this on the Pastry and Baking questions forum, too! :D
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post #3 of 3
4/26/07 at 7:45am
Thread Starter 
Thanks! :D
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