0

I followed this recipe: enter image description here

and messed up the temp to bake at because I confused myself when I was doing it. I wanted to make this for my class and so I doubled the recipe as well. I have to bring it in tomorrow morning and was wondering if there’s anything I can do to fix the custard.

It is completely soupy, I would say it maybe thickened a little bit like if you added heavy cream to coffee since I let it sit for the past 3 hours. I have made this recipe before successfully in my cooking class but I actually wasn’t there for when it was taken out of the oven and the setting process after so I wasn’t completely sure what it was supposed to look like.

  • What temperature were they baked at? Was it sitting in the fridge or on the counter? – Erica Apr 23 '18 at 14:30
  • I accidentally baked them 25 degrees too low, so instead of 300, 275 and after i got them out they set for an hour on the counter and then 2 more hours in the fridge – Marlowe Apr 24 '18 at 17:43
1

It's a bit late for "tomorrow morning" but I would've baked them again at 190°F to evaporate most of the extra moisture.

Why 190°F? Well, that is below the boiling point of water but will still get rid of the soupy texture by removing the excess of water without over-baking the entire thing.

Alternatively, you can also just rename the end product to "Crème Anglaise Brûlée" as that is what you ended up with: still tastes good, but just has a different texture and who knows that some people will like your version better as it's "lighter" then the original!!!

:-)

| improve this answer | |

Your Answer

By clicking “Post Your Answer”, you agree to our terms of service, privacy policy and cookie policy

Not the answer you're looking for? Browse other questions tagged or ask your own question.