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I for whatever reason can not get the consistency of a custard when doing creme brulee. It’s more like a pudding.
The recipe I have been finding and using it seems on multiple sites is:
2 cups of heavy cream 1 teaspoon vanilla extract 1/8 teaspoon salt 5 egg yolks 1/2 cup sugar
I actually tried an extra egg yolk.
I have cooked at 179 for 1 hour and have yielded the same consistency twice now.
I am wondering if I need to go up in temp, add more egg yolk, or cook longer, or maybe it’s the vanilla extract.
The taste is good, but it’s more like a pudding.
Someone please help!!
Raise the temp to 182 and cook for the specified time. I’ve gone as high as 184 for another 30 minutes if it didn’t set.
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