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