Recent content by CookingNoob

Interesting. Every recipe I've seen has me mixing the sugar with the eggs. What's the theory behind adding it to the cream?

Yeah sorry about that. It went to a good cause though☝?

I've figured it out!! At long last. (And by "figured it out" I mean somebody on another forum suggested the following..) In the recipe(s) I've been using, it says to beat the eggs/sugar until pale. Which apparently has basically been whipping them, adding a ton of air to the mix. In the oven...

Yeah I've thought about that. I figured if that were the case then baking them on the bottom rack would do the trick. But I didn't really see much difference. And the ramekins with less never seem to get it as bad as the ramekins with more. A difference of just 1/4"-1/2" of custard seems to make...

Just verified that one lol It just surprises me that so many recipes recommend the water level being lower than the custard level. It's very much starting to become apparent to me that any custard that is higher than the water level (or in my case even at water level,) gets reliably scrambled...

Interesting development. I took your advice, Medtran and Andy. I didn't heat the cream so hot, didn't heat the water to boiling, and I tried different heights of mixture in the ramekins to see if the relation to the water level made a difference. See image for the results. The two on the right...

Ok thanks, I'll tone it down a couple notches on both accounts, and see if that helps. So far I've tried middle, and one down from middle. Today I'm going to try the next one down (2nd up from the bottom.) Given that the custard on top has been overcooking and the custard below seems to be...

I've tried multiple heights. Typically the surface of the water is maybe 1/4" lower than the surface of the custard. But on my last batch I tried filling the ramekins with three different amounts of custard. One below the water level, one right at it, and one above. That was the image I posted...

Yeah. I bring the cream to simmering. Then I make sure that it's cooled to below 165 before adding it to the eggs. I add about half, slowly, stirring it as I pour. Then after 30 seconds or so I slowly stir in the rest. I strain the cream when pouring it into the eggs. Then I strain the entire...

25 minutes at 325. Anybody want an omelette? :glare:

This is my 7th attempt at creme brulee. And the 3rd recipe I've tried. And still, only 15 minutes into baking, and it already looks like this (pic attached.) That surface looks terrible. Like asphalt. It's a semi-solid eggy looking top layer, and and the rest of the dish is pure liquid. The...

Yeah I know to expect some jiggle. But usually this jiggle is compared to jello. Mine doesn't jiggle like jello. It moves more like a layer of foam with straight liquid underneath. It moves like a cappuccino. I'm using 4.5" diameter ramekins.

Thanks! I've heard anything from 155 to 175. I've also heard anything below 160 will make the custard too soupy. Is that not the case in your experience? When you cook it to 155, what is the consistency of the custard coming out of the oven? Is it still pretty liquidy underneath the top layer?

350 for 55 minutes? Wow. That's one thing I truly don't understand is how there is such a large spread in cooking times & temps. Does it really matter all that much? I'm using a 9x13 lasagna pan, and 2"-high, 4.5" diameter ramekins. Bubbles haven't been an issue. I'm a careful whisker. I...

Thank you, glad to be here. I've only seen a couple recipes that call for one whole egg. So I've stuck with the yolks for now, assuming it's the standard. Good to know the center should be slightly liquidy. But thus far, mine have been really liquidy. Not sure if that's acceptable or not.