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Old 08-21-2006, 10:32 PM   #1
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Creme Brulee

Is it normal that after 35 minutes in the oven, the creme brulee hasn't congealed yet? Did I do something wrong?

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Old 08-21-2006, 10:40 PM   #2
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Depending on the size of the ramekins, after 35-40 minutes, the custard should be just starting to set around the edges. Typically, you take it out of the oven partially set and chill it. It sets the rest of the way in the fridge.
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Old 08-21-2006, 10:43 PM   #3
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I'm not expert at this, as I've only made them several times. But I bake them in a water bath about 35 min. at 350f. the top is set but the custard is still jiggely when taken from the oven, but will set up as it chills in the refrigerator. I leave them at least 4 hours before serving.

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Old 09-21-2006, 05:31 AM   #4
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too much cream?
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Old 01-16-2007, 10:20 PM   #5
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Mine is having some trouble too. When I took them out of the oven after about 35 mins at 300, they were still very liquidy. As they sat cooling on the counter, nothing much happened. When they got to about room temperature, I put them in the refrigerator. Now, after about six hours, they have a rather thick "skin" on top that seems to be the consistancy I'm going for, but the under this "skin," it's still a liquid. However, it's a little more the consistancy of the heavy cream. My question is this...As it sets, does it thicken from the top down, or does it thicken all at once?

Sorry so long, but I wanted to give an accurate description. Thanks.
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Old 01-16-2007, 10:35 PM   #6
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Thickening will occur as the mixture cools. So the mixture will thicken beginning at the exterior and working towards the center.

All of this is assuming the recipe is a good one and that it was cooked enough.
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Old 01-16-2007, 10:52 PM   #7
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The recipe was:

2 cups heavy cream
4 egg yolks
1 tsp. vanilla extract
1/4 cup granulated sugar

Heat cream and sugar in sauce pan, mix yolks and vanilla. Then add cream to yolks and pour through sifter. Split in 4 ramekins in baking dish w/ towel and water. Bake at 300* for 30-35 mins. Cool to room temp, and refrigerate for 3 hrs, or overnight. It's now 6.5 hrs into cooling, and is still liquidy under at the bottom. Is it ok?
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Old 01-17-2007, 12:04 AM   #8
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All you can do at this point is to wait 'til morning. If it's not set then, there's not much you can do.
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Old 01-17-2007, 09:38 AM   #9
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Well, C.B., it won't help this time, but next time take your brulees out of the oven at 170 -175 F. (if you're using dishes deep enough for the probe)
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Old 01-17-2007, 03:13 PM   #10
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Well, the brulee's didn't work out this morning. They tasted fine, but they didn't set. When I woke up, I went to check on them and they were just liquid. So, I dumped 'em and am trying them again. They're in the fridge right now. They seem to be doing a little better as far as consistancy. The recipe I used was the same, it just used a slightly different prep procedure. :crosses fingers:
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