I thought I'd timed this perfectly. The custard is supposed to bake at low temp for an hour. Charlie and I had to leave for a doctor's appointment at 12:30. I put the custard in the oven at 11, figuring it should be out by 12. Foolproof.
Except that it wasn't foolproof. I'm an overzealous ramekin filler, and so only made four brulees instead of six. I'm an idiot, and didn't consider how drastically this would impact the way the custard cooked. At 12, it was still liquid. Uh oh. I didn't have enough time to let it sit and do its thing for as long as it needed. My bright solution? Raise the temp to 300.
When I checked it 15 minutes later, the custard was boiling, the jelly Dorie says to smear in the bottom of the ramekin rose up around the edges, and great bubbles had formed on top. Double woops.
 |
| Fuuuuuuuuuuuudge. |
Somehow, these turned out great. It's a Christmas miracle!! Using the broiler to melt the sugar didn't work so well. Some bits were crunchy, but not nearly enough. Still tasted good, though. Twist my arm, I think I need to give these another spin.
Conclusion: Loved it.
A Christmas miracle indeed! Mine did not set even after way longer in the oven than they were supposed to. Even after a day in the fridge, some time in the freezer and some more baking (hey, they were total liquid so I figured it couldn't hurt). I was so disappointed in this recipe and will stick to others that have worked for me in future (that call for higher baking time in a water bath). SO glad you had a lovely surprise after your trials! Happy Holidays - may 2012 be full of deliciousness!
ReplyDeleteIt IS a christmas miracle! Isn't it just amazing, sometimes you can follow a recipe to the letter and have it completely fail, and other times you can do everything wrong and it somehow still comes together. Who knows why.
ReplyDeleteMerry Christmas to you and your family and hope that the rest of your holiday recipes come together with only happy surprises.
A few of us struggled with the setting custard - so it might not have just been you :-)
ReplyDeleteMerry Christmas & may all your holiday meals be Charlie approved.
I have to say, even though they didn't set up completely, it's still custard, and it's still going to be delicious. I would've eaten yours. :)
ReplyDeleteWoo hoo! Go Christmas brulee miracle!
ReplyDeleteI just fell asleep and let mine bake for 6 hours unintentionally! And they turned out perfect. We should just name this foolproof creme brulee! I totally hear you about the panic part!
ReplyDeleteYay! A Christmas Miracle in the kitchen. Send some of those my way :)
ReplyDeleteI think they look super delish
Oh, I think you did it just as it instructed. Mine took at least 1 hour and 15 minutes, and the ones with the strawberry rhubarb took 90 minutes. Glad you had a little Christmas "kitchen" Miracle! We all need them this time of year. Merry Christmas to you and your family!
ReplyDeleteMy nana used to make perfect custard... she tried to teach me... I remain hopeless, so I'm really glad this worked for you. :-)
ReplyDeleteI hope you have a wonderful Christmas and that Santa is kind to you all XO
Yum! How could you go wrong with these golden pots of gorgeousness. Happy holidays!
ReplyDeleteOh, I bet that the jam bubbling to the top was a fabulous taste! I didn't try the jam with mine this time. I also raised the temp and cooked a little longer because I read that some had problems with theirs being soupy. I think the depth of the ramekin makes a difference for sure. I hope you and your family have a very Merry Christmas!
ReplyDeleteWhew!!! I'm so glad the boiling didn't hamper the taste :) Merry Christmas!
ReplyDeleteGlad to hear it all worked out! Mine was liquid after an hour too, but I had nowhere to go next (except to sleep). Merry Christmas to you and your family.
ReplyDeleteI hope you do give it another try! I am hearing that 250F is a better oven temp to bake the custard at. and if you have a little more time to give to them, then I think you can get some better results :) good job though! Christmas miracle or not! :)
ReplyDeleteHow funny - though I am sure it did not seem to hilarious at the time :) I was chuckling out loud reading your comments (have been known to utter a few inappropriate items in the kitchen- esp under a deadline...) How nice to know this was a forgiving recipe for you. Happiest of Holidays to you and yours from Nana and I !
ReplyDeleteI'm glad these worked out for you, despite the trouble. Your finished photos looked great! I absolutely love custard - even if it doesn't set right or I over-cook it - I always seem to enjoy it.
ReplyDelete