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Crema Catalana

post #1 of 3
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!
post #2 of 3
Putting a copy of this on the Pastry and Baking questions forum, too! :D
"Notorious stickler" -- The New York Times, January 4, 2004
"Notorious stickler" -- The New York Times, January 4, 2004
post #3 of 3

Custard Troubleshooting Remedy.

Good afternoon. Kieth, is it possible that your custard concoction curdled ???. Why don;t you post the recipe with the directions & then we can tell if you handled the cooking thereof correctly... I think that is where the problem lies.
Enjoy the rest of the day.

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