So a few weeks ago, I made a creme brulee recipe, and even though I did EVERYTHING correctly, and my oven is new and convection, they would NOT set. The recipe said 40 minutes, but I had them in there, shaking them gently every 5-10 minutes, like the recipe said, and after 1.5 hours, I gave up, and through it out.. and when I did, I could see that it was still very liquid, and almost separated.
I also noticed that after about 30 minutes of the cooking, the tops started to blister and bubble gently, is this normal? It has never happened to me before.
Well, after my disapointment, I decided to try again with a different recipe (the first called for 325, the second for 350 F). And the same thing happened!!! I used a water bath, I was super careful with them. What did I do wrong?
These are the recipes I used:
Updated 2 years ago | 8
Updated 2 years ago | 2
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Updated 2 months ago | 4
Updated 4 months ago | 3