In preperation for NYE, I did a quick test of a half recipe of M.Brown's recipe, (http://www.cheftalk.com/forums/recip....html#post8539) with no success. The custard came out kind of lumpy and a little watery after cooling down out of the oven.
Here's the exact recipe i made:
6 L egg yolks
.5 C sugar
2 C heavy cream
half of a vanilla bean
1. Wisked sugar and yolks
2. boiled cream and vanila bean
3. tempered yolk mixture with hot cream
4. added rest of hot cream (yokes did not cook)
5. scraped vanilla bean seeds and added to mixture
6. strained 2 times
7. laddled custard into ramikins, placed them in a baking dish, poured hot water into baking dish until half way up the side of the ramikins.
8. placed in onen at 350 for 50 minutes, with sheet of foil loosely over baking dish.
let cool out of oven for 30 minutes.
As i said the texture is lumpy (not a nice smooth puddingy custard one would expect) and a little watery. I can actually see the water in the custard. YUK!!!
Any ideas as to what went wrong?
Can the custard be wisked too much or not enough?
How loose/tight should the foil be over the bain marie?
Here's the exact recipe i made:
6 L egg yolks
.5 C sugar
2 C heavy cream
half of a vanilla bean
1. Wisked sugar and yolks
2. boiled cream and vanila bean
3. tempered yolk mixture with hot cream
4. added rest of hot cream (yokes did not cook)
5. scraped vanilla bean seeds and added to mixture
6. strained 2 times
7. laddled custard into ramikins, placed them in a baking dish, poured hot water into baking dish until half way up the side of the ramikins.
8. placed in onen at 350 for 50 minutes, with sheet of foil loosely over baking dish.
let cool out of oven for 30 minutes.
As i said the texture is lumpy (not a nice smooth puddingy custard one would expect) and a little watery. I can actually see the water in the custard. YUK!!!
Any ideas as to what went wrong?
Can the custard be wisked too much or not enough?
How loose/tight should the foil be over the bain marie?