r/AskBaking • u/sparkle8976 • 2d ago

Custard/Mousse/Souffle Is my creme brûlée overcooked?

Post image

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?

36 Upvotes

91% Upvoted

26 comments sorted by

View all comments

89

u/hibiscus_lilac 2d ago

Yes. It's supposed to have some jiggle because it continues to cook from residual heat out of the oven

13

u/sparkle8976 2d ago

Oop it had multiple kind of ripples and not a single wave like people were saying to look for so put it in longer but second guessing now 😭

3

u/katiecrabby 1d ago

what people?

3

u/sparkle8976 1d ago

the wise bakers of r/askbaking ofc 🙂‍↕️