Search results

SUCCESS!!!!!!! Well, I switched to half and half, and added two ramekins, and BOOM!!!!!!! Set Creme Brulee. I was so glad this finally worked out. Next I have to master the art of caramelizing the sugar on top of the custard.

Well, the Creme Brulee didn't turn out so well my first time. It didn't turn out very well my second time. It just wouldn't set. Oh, well. Gotta try it again.

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 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...

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...

Hi everybody, I joined this forum because I think I need a little help with my Creme Brulee(which is trying to set right now), but I'm also trying to expand my abilities a little. I can cook a few different things, and pretty much anything with directions is easy. I make a really good...