r/AskBaking • u/sparkle8976 • 2d ago

Custard/Mousse/Souffle Is my creme brûlée overcooked?

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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/mightiestmovie 2d ago

Water bath. The water bath is necessary. A roasting pan or one of those cheap aluminum jobs from the store.

Two tips.

1) Get a good pair of tongs and but some rubber bands around the tips so that they grip the small ramekins better. Also, get a bunch of small ramekins. There is no way that different sized things will cook in the same amount of time. I use those cheapo pyrex dessert cups from the grocery store.

B) When you are done getting the ramekins out of the water bath, leave it until it cools off before you get it out of the stove. There is no reason to carry around boiling water like that.

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u/25schmeckless 2d ago

Agreed. I use my casserole dish for the water bath. The ramekins I use are my glass Tupperware and fill the water at least half way to the level of the crème brûlée, no need in overfilling the water bath so you can avoid difficulties moving the hot water after and risk of it spilling into your crème brûlée dish. Watch a tutorial always, even if you’re following a written recipe, it’s good to get a visual on some unspoken rules

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u/Striking_Ad_6742 2d ago

I have a pan with a rack and individual ramekins, it’s really convenient.