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

post #61 of 63
9/21/12 at 12:35pm

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.

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post #62 of 63
9/21/12 at 10:49pm

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.

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post #63 of 63
9/24/12 at 4:46am

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
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ChefTalk.com › ChefTalk Cooking Forums › Cooking Discussions › Food & Cooking › Why is my creme brulee very runny and loose? What can I do?