I think I know what's wrong with the creme brulee I made last Saturday. Martha Stewart's Cooking School's recipe was perfect, the problem was, I used the wrong ramekins. I should have used the shallow ones which are specifically for creme brulee. I had no choice but to use the ramekins for creme caramel because I only had those at home. As a result, the centre of the creme brulee was a little bit undercooked. This time I used the shallow aluminum containers and the creme brulee got to set perfectly. I also have got better control with the torch and didn't burn the surface that much.
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