[bixon032]

Need some help from some professional Pastry Chefs
I made a creme brulee (I make tons of them) and when i got it out of the oven the eggs looked separated. I wouldn't really say scrambled but maybe they were.
I'm so confused about this because i made a regular batch of creme brulees and they were fine. I made them both at the same time same oven and same temp. Someone tell me what i did wrong or what caused my problem.... Please..
Recipe:
10 egg yolks
1 Qt of Heavy cream
8 oz Sugar
3/4 cup of Kahlua
1/8 cup of Vodka (Stolys)
2tsp Cayenne
1tsp Cinnamon
1tsp Salt
1 T cocoa Powder
Cooked on 320 low fan for 45 min. and then an additional 10 min.
The temp out of the oven was 205 degrees.
I tempered the eggs correctly.
This is just a recipe i am playing with at the moment. 2nd batch did the same thing. Is it the salt or alcohol that is causing this?
Thanks everyone.

 

[bixon032]

Chefpeon,
Thanks for the reply. I was wondering if it was the salt or the vodka. Thanks and i'll try that tomorrow.

 

[bixon032]

This is not related to your question but do you always cook your crème brûlée to 205°F?

If you makes tons of them, you can save a lot of time and energy by not going above 185°F.

PatPat,
No that was just this temp when it came out. I don't always go to 205. Not sure why it did that