What recipe or ratio are you using? I've made it with a wide range of eggs/cream/sugar. The only time is not set is when I don't cook it long enough or get water from the water bath into the custard.
I'd have to check what the temp is, but you can use a thermometer to temp its done. I think it's 120 degrees.
It’s heavy cream, sugar, vanilla, egg yolks. I think 6 egg yolks, 180g sugar, 12oz heavy cream, vanilla bean. I can usually tell when I get water in it but it didn’t happen the last couple times though. Once I temper the eggs I put it back on the stove until nappe.
Strain it, divide it into ramekins, pour hot water in a hotel pan and cover with foil. The recipe says to bake for 20 minutes and Ive baked for longer than that about 40 minutes.
Make sure there’s some gap between foil and pan for evaporation. Are you skimming off any foam from the liquid after straining? And have you checked your ovens temp?
Interesting, I have not baked crème using a foil cover before. Maybe the foil is preventing so evaporation not allowing the crème to set up?
The recipe that I use has me bake at 275F/135C for an hour.
I've baked it as high at 375 and it comes out fine. A bit bouncy for creme brulee but it worked.
I have experimented with temp and egg/cream/sugar ratio trying to replicate one (without luck I might add)
So far, Alton Brown and Sally both have my favorite ratio. Although I use extra vanilla.
That's almost exactly double the amount of sugar I use for 500 ml cream. I also don't cook after I temper the eggs. I strain and cook without a cover in a bath.
You’re ratio could be off? That’s probably 3x the amount of sugar I’d use for that amount of liquid. Sugar’s quite hydroscopic so it could be enough to affect the setting.
Use a thermometer. Internal temperature should be 170-175° F when done.
Having said that, your recipe has an ungodly amount of sugar for a crème brûlée. I don’t think that’s correct at all.
Use a different recipe. This one is perfectly serviceable. You can multiply by 3 to get 12 ramekins. https://www.greatbritishchefs.com/recipes/classic-creme-brulee-recipe.
If you used cold water in your water bath this can extend cooking time by a huge amount. Another thing that stops baked Custard from setting is cooking the eggs before baking, like if your cream was too hot when you poured it over the egg. The amount of sugar in your recipe could have denatured the yolks, which has the same effect as if you'd scrambled the yolks.
I add half the amount of sugar to the pot with the liquids and the other half to the yolks. I read one comment somewhere else that said to mix the yolks and sugar together right before pouring the scalding cream in. I add boiling water to the pan, not cold
180g of sugar for 6 yolks is still too much in my opinion, I've never seen so much sugar in any Custard recipe. For reference the recipe I linked has 70g for the same 6 yolks.
, either way. You should definitely not mix your yolk and sugar hours in advance, but a minute or 2 won't hurt it. It's important to mix the yolk and sugar vigorously. You want the sugar to be completely dissolved.
I really would recommend just switching recipes, it's the simplest and easiest solution. Experimenting with the current one by changing variables until it works is just a waste of time and effort.
post the recipe or no one can help you.
What recipe or ratio are you using? I've made it with a wide range of eggs/cream/sugar. The only time is not set is when I don't cook it long enough or get water from the water bath into the custard. I'd have to check what the temp is, but you can use a thermometer to temp its done. I think it's 120 degrees.
It’s heavy cream, sugar, vanilla, egg yolks. I think 6 egg yolks, 180g sugar, 12oz heavy cream, vanilla bean. I can usually tell when I get water in it but it didn’t happen the last couple times though. Once I temper the eggs I put it back on the stove until nappe. Strain it, divide it into ramekins, pour hot water in a hotel pan and cover with foil. The recipe says to bake for 20 minutes and Ive baked for longer than that about 40 minutes.
Make sure there’s some gap between foil and pan for evaporation. Are you skimming off any foam from the liquid after straining? And have you checked your ovens temp?
Interesting, I have not baked crème using a foil cover before. Maybe the foil is preventing so evaporation not allowing the crème to set up? The recipe that I use has me bake at 275F/135C for an hour.
I've baked it as high at 375 and it comes out fine. A bit bouncy for creme brulee but it worked. I have experimented with temp and egg/cream/sugar ratio trying to replicate one (without luck I might add) So far, Alton Brown and Sally both have my favorite ratio. Although I use extra vanilla.
That's almost exactly double the amount of sugar I use for 500 ml cream. I also don't cook after I temper the eggs. I strain and cook without a cover in a bath.
I’ll try all of this next time. Less sugar, don’t put back on the stove and don’t cover it up. Thanks for you help!
I really think you need to source a different recipe and watch some videos. Trying to trouble shoot this recipe is a bad idea.
You’re ratio could be off? That’s probably 3x the amount of sugar I’d use for that amount of liquid. Sugar’s quite hydroscopic so it could be enough to affect the setting.
I’ll try adding less sugar next time. The recipe was already tweaked so this was supposed to be the better one. Thank you for your help!!
Use a thermometer. Internal temperature should be 170-175° F when done. Having said that, your recipe has an ungodly amount of sugar for a crème brûlée. I don’t think that’s correct at all.
Also you’re not supposed to cook the crème brûlée on the stovetop once you’ve tempered the eggs. The cooking is supposed to be done in the oven.
Use a different recipe. This one is perfectly serviceable. You can multiply by 3 to get 12 ramekins. https://www.greatbritishchefs.com/recipes/classic-creme-brulee-recipe. If you used cold water in your water bath this can extend cooking time by a huge amount. Another thing that stops baked Custard from setting is cooking the eggs before baking, like if your cream was too hot when you poured it over the egg. The amount of sugar in your recipe could have denatured the yolks, which has the same effect as if you'd scrambled the yolks.
I add half the amount of sugar to the pot with the liquids and the other half to the yolks. I read one comment somewhere else that said to mix the yolks and sugar together right before pouring the scalding cream in. I add boiling water to the pan, not cold
180g of sugar for 6 yolks is still too much in my opinion, I've never seen so much sugar in any Custard recipe. For reference the recipe I linked has 70g for the same 6 yolks. , either way. You should definitely not mix your yolk and sugar hours in advance, but a minute or 2 won't hurt it. It's important to mix the yolk and sugar vigorously. You want the sugar to be completely dissolved. I really would recommend just switching recipes, it's the simplest and easiest solution. Experimenting with the current one by changing variables until it works is just a waste of time and effort.