I've got a Creme Brulee in the oven and it's been in there for 40 mins but it's still liquid?!
Will it set if I take it out and leave it to rest and then chill it!?
Thanks!.Www@FoodAQ@Com
Thanks!.Www@FoodAQ@Com
Answers:
Yes, it should have thickened up slightly, but not cooked through!. Take it out and set it in the fridge!.Www@FoodAQ@Com
It shouldn't be fully set after 40 minutes!. Even after 50-60 minutes, it should still be loose in the centre, but firm on the edges!. That's the time to take it out and cool!.
Compare recipes:
Classic Crème Br?lée
8-egg yolks
1/3-cup granulated white sugar
2-cups heavy cream
1-tsp pure vanilla extract
?-cup granulated brown sugar (for the caramelized tops)
Preheat oven to 300oF
In a large bowl, whisk together egg yolks and sugar until the sugar has dissolved and the mixture is thick and pale yellow
Add cream and vanilla, and continue to whisk until well blended
Strain into a large bowl, skimming off any foam or bubbles
Divide mixture among 6 ramekins or custard cups
Place in a water bath and bake until set around the edges, but still loose in the center, about 50 to 60 minutes
Remove from oven and then remove ramekins from bath
Place on wire rack
Chill for at least 2 hours, or up to 2 days
When ready to serve, sprinkle about 2 teaspoons of sugar over each custard
For best results, use a small, hand-held torch to melt sugar
If you don't have a torch, place under the broiler until sugar melts
Re-chill custards for a few minutes before serving!.
Serves 6
See a picture at Lesley's Recipe Archive
http://www!.lesleycooks!.com/desserts/crem!.!.!.Www@FoodAQ@Com
Compare recipes:
Classic Crème Br?lée
8-egg yolks
1/3-cup granulated white sugar
2-cups heavy cream
1-tsp pure vanilla extract
?-cup granulated brown sugar (for the caramelized tops)
Preheat oven to 300oF
In a large bowl, whisk together egg yolks and sugar until the sugar has dissolved and the mixture is thick and pale yellow
Add cream and vanilla, and continue to whisk until well blended
Strain into a large bowl, skimming off any foam or bubbles
Divide mixture among 6 ramekins or custard cups
Place in a water bath and bake until set around the edges, but still loose in the center, about 50 to 60 minutes
Remove from oven and then remove ramekins from bath
Place on wire rack
Chill for at least 2 hours, or up to 2 days
When ready to serve, sprinkle about 2 teaspoons of sugar over each custard
For best results, use a small, hand-held torch to melt sugar
If you don't have a torch, place under the broiler until sugar melts
Re-chill custards for a few minutes before serving!.
Serves 6
See a picture at Lesley's Recipe Archive
http://www!.lesleycooks!.com/desserts/crem!.!.!.Www@FoodAQ@Com
Have you checked you put in all the ingredients and are cooking at the correct temperature!? If it is one large and not several small individual portions, it will take a lot longer to cook too!. It will not "set hard" but it should certainly not be "liquid"!. It needs to be set as much as a normal custard would appear to be before taking out of the oven!. It should also have a "skin" on the surface at the least!. I would leave it in for an hour and see how it developes!. Good luck!Www@FoodAQ@Com
Stick a toothpick or a very pointy knife in them, if it comes out clean, they're done, but if they drag some out, they're definitely not done!. Sounds like you added too much liquid or that you need a higher heat setting!.Www@FoodAQ@Com
did you set them in a deep pan with some water when they were in the oven!? i usually bake for 45 minutes at my oven's highest temperature!. they should be okay iof you chill for about 4 hours!.!.!.!. enjoyWww@FoodAQ@Com