Creme brulee

Discussion in 'Professional Pastry Chefs' started by mtmp3, Sep 17, 2013.

  1. mtmp3

    mtmp3

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    I'm at a complete loss, maybe I'm having a brain fart... Our creme brulee recipe that we have been making for 8 years, has all of a sudden taken a turn for the worse.  Never had a problem till recently.  We bake it covered (one way with foil, the other way a sheet pan on top).  A majority of the time, the centers are still running, causing us to waste it.  When completely cooled, the mix is very thick.  I've played around with amounts of cream put in, egg yolks, sugar, baking temp, everything, and its still horrible.  We've never had a problem with it.  Nothing has changed, still using the same heavy cream, yolks, sugar, etc.  Any help would be greatly appreciated!  What am I missing?
     
  2. cheflayne

    cheflayne

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    Have you calibrated the oven?
     
  3. lyndonb

    lyndonb

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    Had a real issue with this a while back. If your oven will not work successfully as a bain-marie, then why not cook out the custard gently and set in a ramekin/serving dish? x