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Q: Why won't my creme brulee set? ( No Answer,   2 Comments )
Subject: Why won't my creme brulee set?
Category: Family and Home > Food and Cooking
Asked by: jcharles-ga
List Price: $2.00
Posted: 26 Nov 2004 17:19 PST
Expires: 28 Nov 2004 06:38 PST
Question ID: 434555
I tried to make creme brulee recently. I tried three different
recipes, and every one had the same problem: it wouldn't set! After
following all the directions to the letter, I ended up with something
approximating custard. What am I doing wrong?
There is no answer at this time.

Subject: Re: Why won't my creme brulee set?
From: pinkfreud-ga on 26 Nov 2004 17:34 PST
This may be of interest to you:
Subject: Re: Why won't my creme brulee set?
From: augusta-ga on 26 Nov 2004 23:45 PST
You are probably in a high altitude region. To mak creme brulee at
high altitudes, it is best to cook the Creme Anglaise and then
refrigerate it (or not if you need the Creme Brulee that night). Cook
it to 172 degrees (adjust for your altitude). Some like to add frozen
raspberries when they cook it, (about 5-7 per ramekin), and cook on
slow for about 1 hour. For resturant level quantities, use 24 yolks
and 6 whole eggs per gallon of liquid (half milk and half
manufacturing cream).

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