I have a question, I made a cranberry coffee creme brulee for work. the recipe was one they used to make a peach creme brulee. it did not set up and curdled when it was cooked.
2c heavy cream
2 c half and half
2c cranberry juice
1 tsp coffee extract
2 c liquid yolks
14 oz sugar
the cranberry taste wasnt quite there so we used IQF cranberries (about 1 c) that we chopped and added to the mixture after it was tempered into the egg/ sugar mixture. I strained the berries out before baking.
cooked in a water bath at 350 in a conventional oven
It started bubbling and did not setup
Does the cranberries have something to do with it not setting??
should i have cooked the cranberries first?
Do they contain a enyzme to prevent it from setting?
Should i have increased the yolks?
Lower temp in cooking? They have used this temp to cook all other creme brulees that set fine