Can I fix my unset Crème Brûlée bars
I followed this recipe:
and messed up the temp to bake at because I confused myself when I was doing it. I wanted to make this for my class and so I doubled the recipe as well. I have to bring it in tomorrow morning and was wondering if there’s anything I can do to fix the custard.
It is completely soupy, I would say it maybe thickened a little bit like if you added heavy cream to coffee since I let it sit for the past 3 hours. I have made this recipe before successfully in my cooking class but I actually wasn’t there for when it was taken out of the oven and the setting process after so I wasn’t completely sure what it was supposed to look like.
Best Answer
It's a bit late for "tomorrow morning" but I would've baked them again at 190°F to evaporate most of the extra moisture.
Why 190°F? Well, that is below the boiling point of water but will still get rid of the soupy texture by removing the excess of water without over-baking the entire thing.
Alternatively, you can also just rename the end product to "Crème Anglaise Brûlée" as that is what you ended up with: still tastes good, but just has a different texture and who knows that some people will like your version better as it's "lighter" then the original!!!
:-)
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How do I make my creme brulee firmer?
Whites help set pudding, giving it a firmer texture. For this dish, use just the yolks and save the whites for another recipe, like meringue. Puddings are baked in a hot water bath to retain their silky-smooth texture (the water conducts heat, baking them more gently and evenly).Why is my creme brulee not thickening?
The custard should become thicker as it cools and should be chilled thoroughly before the sugar topping is added. If the custard turns more liquid when the sugar topping is caramelized it could be that the whole dish was heated too much when the sugar was being caramelized.Can you put creme brulee in the freezer to set?
Cr\xe8me br\xfbl\xe9e has the tendency to separate when it is not prepared well prior to freezing. If you're making this dessert from scratch, it's best to freeze the custard as soon as possible. We don't recommend freezing a fully assembled cr\xe8me br\xfbl\xe9e, caramel crust and all.How to Properly Repair a Bent Wheel
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