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creme brulee

2243 Views 4 Replies 3 Participants Last post by  angrychef

Made my first creme brulee today. I did it with a puff pastry brioche shell with strawberries on the bottom. My problem of course was the actual creme brulee. It's too soft. Did I put too much cream, not do the combining well? Do I need more egg yolks? Any ideas? Also, Is there a way i can keep from burning my shell when i torch them? They kept lighting on fire

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The shell can be protected with a strip of foil.

As for the brulee, the yolks are the thickener, so you can try adding more. But also make sure that the custard is baked all the way through. When you check them in the oven, the center should be as firm as the edges. If you see a slight jiggle in the center, it's still not ready.
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