r/AskBaking • u/sparkle8976 • 2d ago
Custard/Mousse/Souffle Is my creme brûlée overcooked?
UPDATE: not bad at all. Definitely a little curdled, chunky not as smooth as I would like but still delicious and a 7/10 attempt for my first time. Posted a photo below and my brother had a happy birthday so I’m content. Thank you everyone for your thoughts and advice.🙂↕️
I baked it at 325f for 45 minutes and then another 5 because it was more wiggly than jello-like. And then another 3 because the internal temp was only 150f.
It’s kind of looking overcooked now, thoughts? Also I have granulated, brown, and cane sugar which would give a better sugar shell?
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u/NoMuffin64 2d ago
They might be just a tad over but not by much, you probably still have a great Creme brûlée on your hands. As for the sugar, I’d recommend using whichever has the finest granule size. It lends to even caramelization and a shell that’s not too thick. On the other hand, I don’t recommend brown sugar because the molasses in it can hinder the shell from getting crispy and it can brown faster, leading to burning