So I have made Creme Brulee with a couple of different recipes (some using whipping cream, other using heavy whipping cream, w/ various amounts of egg, etc), I admit I am not the best at making desserts. My creme brulee is still too runny. Is it the amount of egg that goes into the recipe that determines the consistency? Or is it the bake time? I really want a light and fluffy creme brulee recipe (the American style in the restaurants). The last time I made creme brulee, I had it in the oven for over 45min and let it set overnight. Is the general consensus 6 egg yolks to every cup of cream? PLease help if you can. Thanks.
So I have made Creme Brulee with a couple of different recipes (some using whipping cream, other using heavy whipping cream, w/ various amounts of egg, etc), I admit I am not the best at making desserts. My creme brulee is still too runny. Is it the amount of egg that goes into the recipe that determines the consistency? Or is it the bake time? I really want a light and fluffy creme brulee recipe (the American style in the restaurants). The last time I made creme brulee, I had it in the oven for over 45min and let it set overnight. Is the general consensus 6 egg yolks to every cup of cream? PLease help if you can. Thanks.
I think you mean "light and creamy" instead of "light and fluffy". The custard needs to be well-chilled before you top it with brown sugar and brown it under the broiler. Putting the custards in a pan of water with ice cubes helps to keep them from "melting" while the sugar is browning.
"nancree" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
I think you mean "light and creamy" instead of "light and fluffy". The custard needs to be well-chilled before you top it with brown
sugar
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and brown it under the broiler. Putting the custards in a pan of
water
Quoted message said:
with ice cubes helps to keep them from "melting" while the sugar is browning.
If you are going to do this more than once, I would recommend spending $20 for a propane torch to carmelize the sugar. A torch does it almost instantaneously with virtually no risk of melting any of the custard.
Yes I have had a torch and I use it to carmelize the sugar. I was just tring to see how many egg yolks other people use and how long the creme brulee is put in the oven for. I know people make creme brulee all sorts of ways.
Yes I have had a torch and I use it to carmelize the sugar. I was just tring to see how many egg yolks other people use and how long the creme brulee is put in the oven for. I know people make creme brulee all sorts of ways.
