Description
Learn why your crème brûlée curdled, how to prevent it, and what you can do to possibly save it.
Ingredients
- Heavy cream
- Egg yolks
- Sugar
- Vanilla extract or vanilla bean
- Hot water (for water bath)
Instructions
- Preheat your oven to 325°F (160°C).
- Gently heat the cream until warm, not boiling.
- In a separate bowl, whisk egg yolks and sugar until combined.
- Slowly temper the cream into the yolk mixture to prevent cooking the eggs.
- Strain the mixture to remove any cooked bits.
- Pour into ramekins and place them in a baking dish.
- Add hot water to the baking dish to create a water bath.
- Bake until just set with a slight jiggle in the center (about 30-40 minutes).
- Cool and refrigerate before adding sugar topping and torching.
Notes
To prevent curdling, avoid overheating the cream, temper eggs slowly, and bake at a low, consistent temperature. If curdled, blend and strain the custard as a salvage attempt.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 ramekin
- Calories: 320
- Sugar: 25g
- Sodium: 50mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 180mg