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Why is my creme brulee very runny and loose? What can I do?

post #1 of 68
Thread Starter 

I made a creme brulee and it is very runny and loose. I made it in a large ramekin, and my oven is set at 300 F and there are also bubbles at the top. Ive been cooking it for over 50 min now, but the recipe told me to cook for 30 min.

post #2 of 68

We can't help much without a recipe.  Have you ever made it from this recipe before?  what size ramekin do they call for?  if it;s a bigger one you used, that would account for it not cooking, because it takes time for the heat to get to the center.  But the recipe itself might not be good, many recipes are posted around internet and they;re just made up or they're not tested or the measures are wrong - typos or just estimated by eye. 

"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
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"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
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post #3 of 68

Because you didn't use hot water in the water bath?

post #4 of 68

Are there enough eggs in your recipe?

post #5 of 68

they need to be allowed to cool completely before they are properly set... also quickly and decisively use a blow torch to "burn off" the bubbles before you pop them in the oven....

post #6 of 68

 

Good Morning,

 

A possibility why your Crème Brulee is too wet is that you have added too much milk or used a diet formatted milk like low fat, or used too many eggs, or used the whites as only yolks are used. Other possibilities are the temperature of cooling or did not use sieve twice.

 

This recipe has been in existence since 1520 and here is the traditional recipe for  Créme Brulee ( Burnt Cream ) :

 

4 cups whole regular milk

 

2 five cm. cinammon sticks

 

2 five inch strips lemon zest

 

1 1/4 cups or 8 ounces of sugar

 

6 egg yolks

 

1/2 cup corn starch

 

A salamandre = a metal disk that acts as an branding iron or Metal Spatula

 

Clay ovenware earthenware dishes

 

Recipe:

 

1) dissolve the corn starch in 8 fl. oz. of milk.

2) heat the rest of the milk in deep sauce pan with the 2 cinammon sticks & the zest and do not boil.

3) blend the 6 egg yolks with 8 ounces of sugar

4) strain the simmered heated milk through a fine sieve and pour over egg mixture

5) add the dissolved corn starch mixutre and blend well and heat gently stirring in one direction

6) do not allow to boil

7) when the mixture thickens, remove from heat and strain through sieve again

8) let it cool completely

9) when cool, heat up the salamandre or metal spatula

10) sprinkle the sugar over the custard and caramelize with the metal salamandre or spatula to form a thin caramel layer

 

 

*** For final ramekin ( souffle dishes ) placing and caramelizing; please send me a note.

 

Have a nice wkend.

Margaux Cintrano.

( Margcata ).

 


Edited by margcata - 4/22/12 at 11:14am
post #7 of 68

Possibly add 1 or 2 more yolks only to your mix, and are you useing a pan of water in oven to put the individual dishes in. This helps set the custard.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #8 of 68

Without Wwebbs recipe, there is not much we can do but speculate.  We don't even know if he (she) made the recipe before and it worked, or if it's a new recipe.  There are so many recipes online that are just off the top of someone's head... and they don't work. 

"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
Reply
"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
Reply
post #9 of 68

Just a tip. Never use a whisk when making creme's. You don't want to create air bubbles. Use a spatula instead. 

post #10 of 68

Margcata we're talking Creme Brulee right?  Creme Brulee is made with cream, sugar, egg yolks, and vanilla.  It is cooked in the oven, in ramekins placed in a bain marie.

post #11 of 68

Margcata,

 

Did I read correctly, "boiled milk"?

 

I've always used a recipe along the lines of what Kuan posted.

Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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post #12 of 68

 

Quote:
Originally Posted by PeteMcCracken View Post

Did I read correctly, "boiled milk"?

 

... and half a cup corn starch? eek.gif

 

post #13 of 68

Never should have looked again!

 

  • 2 five inch strips lemon zest ???
Quote:
Originally Posted by French Fries View Post

 

 

... and half a cup corn starch? eek.gif

 

 

 

Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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post #14 of 68

WWebb,

 

Please post your recipe.  We can't say what you've done wrong until we know what you've done.

 

One possibility:  Cremes won't hold if they get wet.  Splashing water into the ramekins from the bain marie when filling it or carrying the whole shebang to the oven are common errors.  In an abundance of caution I don't fill the bain marie until it's already on the oven shelf. 

 

Also, as already said, cremes should be set (by chilling in the fridge), before making the brulee.

 

BDL


Edited by boar_d_laze - 4/26/12 at 8:25am
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post #15 of 68

Pete has pointed out the importance of ratios before & referred to a great book... for brulees I use 1 yolk to 100mls cream...fills a 125ml ramekin.

 

A French pastry Chef I have great respect for has had me ditch the bain marie in favour of a cool oven 50-80 C .....works fine. Your looking for the jelly wobble in the centre ...the rest is in the chilling.

 

Not a fan of the stove top method (Anglais styles) some people use as I reckon it gives a grainier, less silky texture possibly from not catching the excess whites along for the ride? 

 

"Life is what happens to us while we are making other plans."
Allen Saunders, 1957.
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"Life is what happens to us while we are making other plans."
Allen Saunders, 1957.
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post #16 of 68

 

Quote:
Originally Posted by margcata View Post

 

Good Morning,

 

A possibility why your Crème Brulee is too wet is that you have added too much milk or used a diet formatted milk like low fat, or used too many eggs, or used the whites as only yolks are used. Other possibilities are the temperature of cooling or did not use sieve twice.

 

This recipe has been in existence since 1520 and here is the traditional recipe for  Créme Brulee ( Burnt Cream ) :

 

4 cups whole regular milk

 

2 five cm. cinammon sticks

 

2 five inch strips lemon zest

 

1 1/4 cups or 8 ounces of sugar

 

6 egg yolks

 

1/2 cup corn starch

 

A salamandre = a metal disk that acts as an branding iron or Metal Spatula

 

Clay ovenware earthenware dishes

 

Recipe:

 

1) dissolve the corn starch in 8 fl. oz. of milk.

2) heat the rest of the milk in deep sauce pan with the 2 cinammon sticks & the zest and do not boil.

3) blend the 6 egg yolks with 8 ounces of sugar

4) strain the simmered heated milk through a fine sieve and pour over egg mixture

5) add the dissolved corn starch mixutre and blend well and heat gently stirring in one direction

6) do not allow to boil

7) when the mixture thickens, remove from heat and strain through sieve again

8) let it cool completely

9) when cool, heat up the salamandre or metal spatula

10) sprinkle the sugar over the custard and caramelize with the metal salamandre or spatula to form a thin caramel layer

 

 

*** For final ramekin ( souffle dishes ) placing and caramelizing; please send me a note.

 

Have a nice wkend.

Margaux Cintrano.

( Margcata ).

 

This sounds more like Coer d La Creme......

 

post #17 of 68

 

 

For those that don't know why a bain marie is used ,its to insulate the custard from direct heat and to keep the eggs from cooking too fast, which may cause them to separate.

 

If you have a convection oven then a bain marie won't be needed because of even circulation of the air insulates the custard from direct heat.

 

The ingredients I use are simple and basic.: 4 cups heavy cream, 1 Large egg, 6 egg yolks, 1 vanilla bean, white sugar .

 

For  the top: Brown sugar which  has been spread on a sheet pan to dry out. (remove moisture)

 

1) scald the cream

2) when working with the eggs and sugar, mix them very quickly into the cream (you don't want them to cook)

3) use a sieve to pass the liquid to remove any particles.

4) make sure the ramekins are filled to top as they will lose volume as they bake

5) topping: use 2 Tablespoons of the brown sugar- making sure the custard is fully covered - not too thin or too thick

6)  I always let them to sit 12-24hr in the fridge to get the best texture and taste.

 

The nicest one I made was with Grand Marnier & orange zest

 

These are some of my thoughts.

 

Petals.

 

 

ps. ChefRoss, what a wonderful dessert , I believe coeur a la creme has cheese ....

 


Edited by petalsandcoco - 4/23/12 at 5:39am

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post #18 of 68

 

Quote:
Originally Posted by French Fries View Post

 

 

... and half a cup corn starch? eek.gif

 

 

That must be a mistake.  I don't believe cornstarch was around in 1520.

post #19 of 68

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post #20 of 68

 

Quote:
Originally Posted by petalsandcoco View Post

If you have a convection oven then a bain marie won't be needed because of even circulation of the air insulates the custard from direct heat.

 

Urghh.... does it work for you petals? I have tried using convection for creme brulee and I find my results are much, much better when I turn it OFF! So ever since I've always left it off when making creme brulee. I do put the ramekins in a pan of water. 

 

post #21 of 68

I have done it several times but I have to say that using the bain marie is the surest bet. There is a chef here on Laurier in Montreal that showed the convect way. He would do 48 at a time in his oven and they always came out ok.

 

The pastry chef at the 40Westt in Pointe Claire  cook theirs the same way, but the secret to hers is the Grand Marnier.

 

I guess it all depends on what your comfortable with. I was taught to use the bain and still do.

 

I don't know about you but these desserts are always a big demand and I am always looking for new ideas.

 

Petals.

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post #22 of 68

 

Quote:
Originally Posted by petalsandcoco View Post

I don't know about you but these desserts are always a big demand and I am always looking for new ideas.

 

My favorite way to make creme brulee is to use chestnut tree honey instead of sugar. You can even put a dollop of chestnut cream in the middle of your ramekin before you pour the cream. If you've never tried it before, Chestnut honey has a very, very strong and specific flavor unlike any other honeys. Some people don't like it (my dad can't stand it) but once in the creme brulee it mellows its taste somewhat to yield a more subtle chestnut flavor and aroma. Delicious. I'll find the recipe if you'd like - it's deceptively simple.

post #23 of 68

FF,

 

Fantastic ! Now that is what I am talking about. I have tried a few ways of doing it (fruits, essence ) but I have never made it with chestnut honey.

 

If and when you have the time , I would love to try that recipe. Thank you so much.

 

Petals.

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post #24 of 68

I never used corn starch.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply
post #25 of 68

 

Quote:
Originally Posted by petalsandcoco View Post

FF,

 

Fantastic ! Now that is what I am talking about. I have tried a few ways of doing it (fruits, essence ) but I have never made it with chestnut honey.

 

If and when you have the time , I would love to try that recipe. Thank you so much.

 

Petals.

 

I told you it would be deceptively simple!

 

For 4 creme brulees:

4 egg yolks

1/2 Liter cream

1 heaping Tbspn chestnut tree honey

4 Tbspn chestnut cream

sugar for brulee

 

Mix yolks with honey, then incorporate cream. Pour into ramekins and add one Tbspn chestnut cream to each ramekin. Bake at 250 for 50mn. 

 

The recipe comes from Guy Gedda. He actually uses "Confit de Chataignes" and not chestnut cream. However I have never eaten, seen or made "Confit de Chataignes", so I use Chestnut cream. If I had them I'd use Marron Glacés (candied chestnuts) - absolutely LOVE them. :)) I've also made them with nothing inside, just simple chestnut tree honey creme brulees, and it's very good as well !

 

Now you made me hungry!! :D

post #26 of 68

 

Quote:
Originally Posted by margcata View Post

 

Good Morning,

 

A possibility why your Crème Brulee is too wet is that you have added too much milk or used a diet formatted milk like low fat, or used too many eggs, or used the whites as only yolks are used. Other possibilities are the temperature of cooling or did not use sieve twice.

 

This recipe has been in existence since 1520 and here is the traditional recipe for  Créme Brulee ( Burnt Cream ) :

 

4 cups whole regular milk

 

2 five cm. cinammon sticks

 

2 five inch strips lemon zest

 

1 1/4 cups or 8 ounces of sugar

 

6 egg yolks

 

1/2 cup corn starch

 

A salamandre = a metal disk that acts as an branding iron or Metal Spatula

 

Clay ovenware earthenware dishes

 

Recipe:

 

1) dissolve the corn starch in 8 fl. oz. of milk.

2) heat the rest of the milk in deep sauce pan with the 2 cinammon sticks & the zest and do not boil.

3) blend the 6 egg yolks with 8 ounces of sugar

4) strain the simmered heated milk through a fine sieve and pour over egg mixture

5) add the dissolved corn starch mixutre and blend well and heat gently stirring in one direction

6) do not allow to boil

7) when the mixture thickens, remove from heat and strain through sieve again

8) let it cool completely

9) when cool, heat up the salamandre or metal spatula

10) sprinkle the sugar over the custard and caramelize with the metal salamandre or spatula to form a thin caramel layer

 

 

*** For final ramekin ( souffle dishes ) placing and caramelizing; please send me a note.

 

Have a nice wkend.

Margaux Cintrano.

( Margcata ).

 

Just where did you get this recipe to know it's the authentic one, Margcata?  If it is, it's certainly changed over the centuries - all that cinnamon and lemon - cornstarch - none of those would be in a classic brulee as it's made today, would they?    I knew it to be  just egg yolks, cream and sugar

 

"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
Reply
"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
Reply
post #27 of 68

 

Quote:
Originally Posted by French Fries View Post

 

 

I told you it would be deceptively simple!

 

For 4 creme brulees:

4 egg yolks

1/2 Liter cream

1 heaping Tbspn chestnut tree honey

4 Tbspn chestnut cream

sugar for brulee

 

Mix yolks with honey, then incorporate cream. Pour into ramekins and add one Tbspn chestnut cream to each ramekin. Bake at 250 for 50mn. 

 

The recipe comes from Guy Gedda. He actually uses "Confit de Chataignes" and not chestnut cream. However I have never eaten, seen or made "Confit de Chataignes", so I use Chestnut cream. If I had them I'd use Marron Glacés (candied chestnuts) - absolutely LOVE them. :)) I've also made them with nothing inside, just simple chestnut tree honey creme brulees, and it's very good as well !

 

Now you made me hungry!! :D

 

FF,

 

Thank you for posting your recipe. I am a big fan of chestnuts to. I am going to look around for the honey, although I am sure if I go to the Euro store they just might have it. Chestnut cream is another item I might find there. I have the puree that looks like this which I use in some of my baking. Its amazing how alot of the items that are posted on CT or are spoken about are not here. In any event I am going to find out.

This brings back some wonderful memories for me as a child. thumb.gif Petals. ps." Confit de Chataignes " ? (where is the icon with the big red heart when you need it ?)

 

Marrons.jpg

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Served Up
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Wine and Cheese
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Réalisé avec un soupçon d'amour.

Served Up
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post #28 of 68

  @ Margcata : "and caramelize with the metal salamandre or spatula"

 

I use a torch which does the job extremely quick.

 

Petals.

 

 

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Served Up
(165 photos)
Wine and Cheese
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Wine and Cheese
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post #29 of 68

Another quick fix for service is to blitz up caramel (usually left over from sugarwork) and keep on hand (sealed!)....a quick melt with a torch gives consistant even colour.

 

My favourite is Orange and Cardamom....just to showcase this less familiar flavour...

"Life is what happens to us while we are making other plans."
Allen Saunders, 1957.
Reply
"Life is what happens to us while we are making other plans."
Allen Saunders, 1957.
Reply
post #30 of 68

A few observations:

 

  • WWebb, the OP, seems to have suspended his campaign.  At least here.
  • If you use left over caramel from sugar work, does the caramel get brittle and crunchy after its torched and cooled?
  • The "original" creme brulee was probably Spanish in origin, "crema Catalan;" but big parts of Margcata's make no sense whatsoever.  I can only guess that she was in a hurry, translating on the fly, and got some measurements wrong.  I don't have any trouble with the ingredients -- the aromatics are a very nice touch -- but the techniques are very old school, and the ratios very strange.  When was the last time anyone used a salamander?
  • I don't like Chestnut honey. 
  • A lot of people in this thread seem to have a very good grasp on how to make this dessert; and they make it differently from one another.  Goes to show that there's frequently a lot of right ways to do something.
  • I'm all in favor of using a bain marie in a moderate oven; but suggest filling the bain marie with water after it's in the oven.  I'm not in favor of walking through the kitchen and dealing with opening the oven and sliding the pan in while the pan is full of water.  Water is not a creme's friend.  
  • I'm childishly fond of creme brulee.  But face it, after it's huge burst of popularity in the eighties and nineties it's become somewhat dated.  On the other hand, we saw more than a few menus of high-zoot restaurants in the NorCal wine country -- so maybe it's not dated, but "classic." 

 

BDL

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