Is creme brulee supposed to be fatty?

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Quick Answer about "Is creme brulee supposed to be fatty?"

Its consistency should be like that of a thick custard where the eggs determine the firmness of the custard. We tend to use single cream with 15% fat for our creme brulee.

Why is my crème brûlée greasy?

1 Answer. Show activity on this post. If the custard over baked, the liquid could have separated from the solid. The creme will look loose, or semi-liquid, when it is removed from the oven after gently baking bain marie (created by the water poured around the ramekins, placed in a larger container).

What texture should crème brûlée be?

The pudding portion of cr\xe8me br\xfbl\xe9e should be trembling and tender, but still rich and creamy. That's why egg yolks, rather than whole eggs, are used, explains Rick Martinez, BA's associate food editor. Whites help set pudding, giving it a firmer texture.

Why is my crème brûlée thick?

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.

Is crème brûlée supposed to be thick?

The ideal thickness of the dessert is about one to two inches. If you'd like to serve your cr\xe8me br\xfbl\xe9e family-style, Francois says you can also use a Pyrex casserole dish and just pour enough of the mixture to reach one to two inches up the side.

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Fat Free Creme Brulee! My first try. Tastes awesome.

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