Guys please help!
I have used below receipe to make my creme brulee.
I have cook the mixture and pour into the egg yolks, up til these stage it still looks perfectly okay. Then I bake them in oven (water bath with towel and hot water) for 30 mins and take out and let it rest. When I take it out the top surface have some bubble and then side is set and middle still seems a bit jiggles when I shake it. ( from reading all the blogs this should be the way it looks as the thing will still cook itself after resting) after about 2 hours resting I pop them to the fridge for 3 hrs.
When I take it out from fridge it looks all set but when I put my spoon inside. its so grainy. feels like the eggs has seperate from the cream and there is some water inside. I follow exactly the steps below and I don't see which part I went wrong? Is it because the cream mixture was not hot enough when I pour into the eggs?
I have made only 2 desserts in my whole life and they all fail.. My friend follow exactly this same recipe and hers turn out perfect. however she said she bake for 40 mins instead. I seroiusly need to know why and I meant to make this for my bf as a surprise gift this weekend....please kindly help !!
600ml thickened cream
1 vanilla bean, split, seeds scraped
6 egg yolks
¼ cup caster sugar
120g demerara sugar for the crust
Preheat oven to 120°C.
Place the cream, vanilla bean and seeds in a saucepan over medium heat and bring to scalding point, then remove from heat. Remove vanilla bean and discard.
Whisk together egg yolks and caster sugar in a bowl for 2-3 minutes or until pale.
Pour hot cream over egg yolk mixture, continuing to whisk until well combined. Strain mixture into a jug, evenly divide between 4 x 200ml ramekins.
Carefully place ramekins in a deep roasting pan lined with a folded tea towel. Pour boiling water into pan to come halfway up the sides of ramekins. Cover pan loosely with foil.
Bake in the oven for 40 minutes or until the custard has just set. Remove ramekins from the water bath, and set aside to cool.
Sprinkle demerara sugar evenly over the surface of the baked custards. Run a kitchen blowtorch over the custards, or place under a preheated grill until the sugar bubbles and caramelises. Serve.