Why did my Creme Brulee end up with lots of oil?
I used a youtube recipe for passion fruit creme brulee. I followed the ingredients and the steps and my creme brulee ended with lots of oil on top of it.
Why did this happen?
EDIT.
My burnt sugar topping was chewy as well, instead of crunchy. Any tips?
Best Answer
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). The custard sets during cooling, first on a rack and then in the frig. The sugar may have absorbed the liquid, and became more of a caramel as it was heated, rather than the burnt (brulee) crust.
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Quick Answer about "Why did my Creme Brulee end up with lots of oil?"
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).Why is there liquid on my crème brûlée?
WHY IS MY CREME BRULEE RUNNY? If your creme brulee comes out runny, I'm sorry to say but it's most likely because it's undercooked. What is this? You want to pull the custards from the oven when they're set around the edges, but still just a little bit wobbly towards the centers.How do you fix crème brûlée liquid?
It's easiest and ensures that you won't run into additional trouble. If you really insist on trying to make creme brulee out of this one batch, add more yolks and bake in the oven in a water bath until proper internal temperature.What happens if you over cook crème brûlée?
The power of egg yolks is what will set the cream + sugar + yolk mixture. Undercook the creme brulee and it will still be liquid. Overcook it, and it might curdle.How do you keep crème brûlée from melting?
If using a torch, move it back and forth steadily across the surface of the sugar to melt and caramelize the sugar evenly and to keep from melting the custard by focusing too long on one spot. THE PRACTICAL METHOD: The Broiler \u2013 You can also broil your cr\xe8me br\xfbl\xe9e, which is very practical.The Story of the Persistent Creme Brulee (Baking Fails)
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