- Joined Apr 6, 2010
I put it in the fridge before it could set properly, under the assumption it would harden in the fridge. It's still not set and is more gooey then anything. Any advice?
Or for that matter a little flour, cook it out and voila...you have creme patisserie
A quick service method is to use a pre-made caramel that has then been blitzed to powder...then its just a quick melt to get a result...
This stuff needs to be stored airtight or you'll end up having to blitz it again...
I assume your judging a brulee is done by only a slight wobble in the centre? This is more important than time/temp, waterbath or not.