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advice on my creme brulee
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hello i made a creme brulee earlier, using 600ml of heavy cream, a vanilla bean, like 5.4 tablespoons of sugar and 4 egg yolks.
but when i put this in the oven for 40 minutes at 165c it is still wobbly after being in the fridge for 2 hours. do i have to scrap and start over , or is it fine
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- 4 months ago
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