Kitty said: Yes.Help me please! My creme brulee doesn't turn out well!?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(Help me please! My creme brulee doesn't turn out well!?),it will help you,my kids.
My creme brulee turns out liquidy and the sugar is tough. Please help, it is my favorite dish!
Answers:
If its liquidy -- you're not cooking it for long enough.
-- OR --
Are you cooking it in a water bath? Maybe you're getting some of the water into the creme brulee.
And if the sugar is tough -- there's too much sugar on top. You only need a very thin layer. I usually put about a tablespoon on top and shake it around so it covers everything and then pour the excess off.
Other Answers:
8 egg yolks
1/3 cup granulated white sugar
2 cups heavy cream
1 teaspoon pure vanilla extract
1/4 cup granulated white sugar (for the caramelized tops)
Preheat oven to 300oF. In a large bowl, whisk together egg yolks and sugar until the sugar has dissolved and the mixture is thick and pale yellow. Add cream and vanilla, and continue to whisk until well blended. Strain into a large bowl, skimming off any foam or bubbles.
Divide mixture among 6 ramekins or custard cups. Place in a water bath and bake until set around the edges, but still loose in the center, about 50 to 60 minutes. Remove from oven and leave in the water bath until cooled. Remove cups from water bath and chill for at least 2 hours, or up to 2 days. When ready to serve, sprinkle about 2 teaspoons of sugar over each custard. For best results, use a small, hand-held torch to melt sugar. If you don't have a torch, place under the broiler until sugar melts. Re-chill custards for a few minutes before serving.
Serves 6
creme brulee-
6 egg yolks, chilled
6 tablespoons sugar
1 1/2 cups whipping cream, chilled
4 tablespoons sugar, for topping
Preheat oven to 275 degrees F. Adjust oven rack to center position. Butter six (1/2 cup) custard cups and set them into a glass baking dish. If cooking custards in a metal pan, cover the bottom of the pan with a layer of newspaper to ensure an even temperature on the bottom.
In a large bowl, beat egg yolks until slightly thickened. Add sugar and mix until dissolved; mix in cream, then pour mixture into prepared custard cups. Bring the water for the water bath to a light simmer on top of the stove; carefully pour hot water into the baking pan to come half-way cup the sides of the custard cups. NOTE: The most common mistake people make in baking a custard is not putting enough water in the hot-water bath. The water should come up to the level of the custard inside the cups. You must protect your custard from the heat.
Bake approximately 45 minutes or until set around the edges but still loose in the center. The cooking time will depend largely on the size of the custard cup you are using, but begin checking at a half hour and check back regularly. When the center of the custard is just set, it will jiggle a little when shaken, that's when you can remove it from the oven.
Remove from oven and leave in the water bath until cooled to room temperature. Remove cups from water bath, cover with plastic wrap, and refrigerate at least 2 hours or up to 2 days.
When ready to serve, sprinkle approximately 2 teaspoons of remaining sugar over each creme brulee. For best results, use a small hand-held torch. Hold the torch 4 to 5 inches from the sugar, maintaining a slow and even motion. Stop torching just before the desired degree of doneness is reached, as the sugar will continue to cook for a few seconds after flame has been removed. If you don't have a torch, place creme brulees 6 inches below the broiler for 4 to 6 minutes or until sugar bubbles and turns golden brown. Refrigerate creme brulees at least 10 minutes before serving. Serve within 1 hour, as topping will deteriorate.
Makes 6 servings (depending on size of custard cups).
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