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Why is my creme brulee very runny and loose? What can I do? - Page 3

post #61 of 68

cooking time will very on the amount of water in the water bath.  The bubbles on top is normal.  You can take a torch and break the bubbles before you place it in the oven.

post #62 of 68

Petals!

If you're still looking for creme brulee ideas I really like to incorporate herbs into desserts. One of my favorite creme brulee combinations is honey and thyme. Just substitute honey for some of the sugar and steep fresh thyme in the milk while scalding.

post #63 of 68

Thank you CT, I am going to try that combo. Fall is upon us and I make CB alot . I did an infusion of lavender , a very delicate taste.

Hibiscus and cherry ( Deep red color ) is one I would like to make, I just picked it up and have yet to make it.

Nothing beats the original flavors of CB but its nice nice to try new flavors.

 

Petals,

Petals
Réalisé avec un soupçon d'amour.

Served Up
(163 photos)
Wine and Cheese
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Petals
Réalisé avec un soupçon d'amour.

Served Up
(163 photos)
Wine and Cheese
(62 photos)
 
Reply
post #64 of 68

corn starch was invented in 1840 you're recipe can't be that old.

post #65 of 68
What remarkable timing that this thread gets resurrected, I was just thinking about that creme caramel I made on valentines day and it seems I used a recipe that called only for egg yolks. Perhaps the consistency was much looser than usual

"You are what you eat, so don't be fast, cheap, easy, or fake."

Reply

"You are what you eat, so don't be fast, cheap, easy, or fake."

Reply
post #66 of 68
I was taught that the original way to make creme brûlée was to actually boil the milk in a pan until it's about to boil over then violently whisk in the eggs and sugar. Sorry this doesn't help. But maybe try cooking it over a baise Marie, whisking all the time? Add more yolk or to cheat thicken with a bit of corn flour,
post #67 of 68

we make creme brulee with eggyolks and real cream. 

you could use half cream half milk but not all milk.

the set up in a water bath is meant to carefully cook the brûlées.

water should reach to threequarters up to the rim.

bake till it wobbles in the center. then  take out and cool.

we do that on room temp instead of in fridge. 

finish by sprinkling sugar and either put under broiler/ grill or with a blowtorch.

post #68 of 68
Quote:
Originally Posted by CritterTurner View Post

Petals!
If you're still looking for creme brulee ideas I really like to incorporate herbs into desserts. One of my favorite creme brulee combinations is honey and thyme. Just substitute honey for some of the sugar and steep fresh thyme in the milk while scalding.

I love thyme in sweet things, my fav porridge is thyme bayleaf and nutmeg with sugar and cinnamon! 👍
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