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Half-Set Creme Caramel

post #1 of 6
Thread Starter 

Hello! So, I did try making a batch of four cardamom creme caramels in ramekins yesterday. Funny thing is, while the top half of the ramekin was completely set and perfectly cooked, the bottom half (the top half when flipped out of the mold) was completely runny and the caramel had remained mostly solid and stuck to the ramekin (although a fair amount had melted the way it should). The part that set tasted great and wasn't eggy in texture or flavour at all. Can anyone help me out with finding out how these errors happened and what I should do to fix them? Thanks! 

 

The recipe I used was this - 

1 cup milk

1 cup cream

3 whole eggs + 1 egg yolk

7-8 cardamom pods

3/4 cup sugar

1 vanilla pod, split and scraped

 

The creme caramels were baked at 160 degrees Celsius for about 35-40 minutes. I took 'em out when the tops were firm and slightly springy to touch. 

post #2 of 6

It's important to bake creme caramel in a water bath and to make sure the amount of water surrounding the ramekins is almost level with the custard within the cups. This assures even baking.

It's also is helpful to pour hot tap water around the ramekins when you set them in the oven. I'm not sure why, but doing so always gives me a better product in the end.

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www.foodandphoto.com

Liquored up and laquered down,
She's got the biggest hair in town!

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post #3 of 6

When I do baked custard of any sort, I know it's done when I tap the pan and there's no jiggle in the product at all, if there are bubbles along the edge it's over done.  I always use hot water to fill the hotel pan, mainly because I need them done within 3 flippin' hours. Yours sound as though they didn't cook long enough, and if the h20 went in cold, that caramel got nice and hard to start with and would take extra time to come to a liquid state.  If your custard batter was also cold then I would expect them to take 3 flippin' hours.  Hope to have helped! smile.gif  and good luck to you

post #4 of 6
Thread Starter 

Thank you so much for the replies! I actually did use a water bath previously and I did second time round too. Turns out I needed to tweak the recipe a bit, so I chucked out the cream and incorporated just whole eggs instead of eggs and yolks and it worked like a charm! 

 

 I'm so glad I got it right this time! Thanks again for the help! Cheers. 

post #5 of 6

What's all that granular brown stuff spread over the top and sides?

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www.foodandphoto.com

Liquored up and laquered down,
She's got the biggest hair in town!

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post #6 of 6
Thread Starter 

Right! I'm so sorry I didn't reply earlier: I was just extremely tied up with schoolwork! 
The brown grains are a Chai-flavoured Praline. The creme caramel's been infused with green cardamom pods and there's also a rosewater caramel sauce at the bottom of the plate. 
Thank you all heaps for all the help and advice!

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