Viewing a single comment thread. View all comments

CloudDweller182 t1_j6chk46 wrote

Reply to comment by MiniGnocchi in [homemade] crème brulée by MiniGnocchi

I have done it a few times also. Mi biggest issue is that i fill the cups 2/3 full and then they drop to like 1/2 full by the time i take out of oven.

2

HanzoXHanzo t1_j6cmsl3 wrote

You could be cooking at too high of a temperature too. The lower the temperature the gentler the bake. But obviously if you have a big ramekin filled up most of the way, cooking at like 220-250F is going to take forever for them to set. But that's why creme brulee ramekins are wide and shallow. Quicker cooking at lower temperature, and a higher ratio of caramel to custard.

1