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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.

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  • What temperature were they baked at? Was it sitting in the fridge or on the counter?
    – Erica
    Commented Apr 23, 2018 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
    Commented Apr 24, 2018 at 17:43

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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!!!

:-)

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