I'm at a complete loss, maybe I'm having a brain fart... Our creme brulee recipe that we have been making for 8 years, has all of a sudden taken a turn for the worse. Never had a problem till recently. We bake it covered (one way with foil, the other way a sheet pan on top). A majority of the time, the centers are still running, causing us to waste it. When completely cooled, the mix is very thick. I've played around with amounts of cream put in, egg yolks, sugar, baking temp, everything, and its still horrible. We've never had a problem with it. Nothing has changed, still using the same heavy cream, yolks, sugar, etc. Any help would be greatly appreciated! What am I missing?
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9/17/13 at 10:40am