The top layer of the creme brulee started turning really brown while in the oven and it had only been in there for less than 20 minutes, I checked it and it hadn't set yet so I left it in there a full 25 min. til it set, but my question is why do you think the top layer burned?

Your oven was likely just too hot. Do you have an internal oven thermometer to test the actual oven temp? Also, was your rack in the middle of the oven?

Next time, if this happens again, place a piece of foil oven the top of the brulee as they bake. Cheers!

Probably so, it might have been too hot. I was making the recipe and I accidentally used the whole eggs and had to run to the store to get more eggs and I left the oven pre-heating the whole time, so it might have been too hot. The creme brulee was right in the center of the oven. I'll try this again soon and I'll get an oven thermometer, thanks!

Instead of using ramekins, can a ceramic pie pan be used instead? What would the approximate cooking time be? Thanks

Cooking times will depend on how big the pie plate is. Follow the instructions in the video and check for doneness by the jiggle. Cheers!

i know all milks will curdle when heated too much, but what about cream will half and half, light cream and heavy cream curdle when heated and acid is introduced?

I just prevued this recipe and it is very similar to the one that I use. The difference is that I heat the cream and sugar on the stove with the vanilla bean and in a mixing bowl, add the eggs and some vanilla extract. When the cream is ready, the eggs are tempered and the rest is the sam. Has anyone tried this? If not, give it a try, let me know.

Due to the high fat and low protein content in cream, it is less likely to curdle if it is boiled or if an acid is introduced.

Milk products that are lower in fat, such as half and half, light cream and milk will not curdle if they are boiled, but will curdle if an acid is introduced. Low fat milks curdle because there’s not enough fat to intercept or prevent the proteins from binding to each other. Cheers!

How can one go wrong with a classic creme brulee? Such a crowd pleaser. But after trying lavender and cardamon ice cream recipes, I thought maybe they might work with the C.B. as well. The lavender varation was not that nice. Afraid of using too much lavender and end up with a soap-like smell, I maybe used too little. The cardamon was ok. The one with orange blossom water reminded me of crepe suzette. Not bad. The version I made infusing the cream with fennel seeds - later discarded, of course - was a winner. Although happy by trying variations, I must admit the classic version is still the best one.

Good for you for experimenting. You are so right. The classics should be appreciated for the classics that they are. Most often they should be left unadulterated. :)

The last time I tried to make custard it turned out scrambled and was inedible. When tempering the eggs is there a danger that the soft boiling cream could cause the eggs to scramble? Neither the video or the text mention this possibility and how to avoid it!

When you add the hot milk to the eggs, be sure to add only a little at a time and whisk constantly. This is tempering. Here you are bring the egg temperature up to the temperature of the milk. If you do this too quickly and do not stir vigorously, the eggs could cook (scramble). If you do this slowly and whisk brisking, you should not have any scrambled eggs.

Hi Joe
Many thanks for your reply. Once the milk has all been added to the egg mixture does it need more cooking?

Rick

Yes, as shown in the video, after the cream has been tempered into the egg and sugar mixture it needs to be further cooked in a baine marie in the oven. Cheers!

Apologies Dawn I meant further cooking in the pan. I guess, as you suggest, its the cooking in the oven that does that bit.

Rick

I've made this lots of times successfully, but for the second time when I am in a new place it has acted up a bit. My brulee seems fine initally. I temper it slowly, add boiled water to the water bath... but then once in the oven it refuses to set! I keep cooking it, then it comes out curdled. Is this a problem with the tempering or would it be more of an oven temperature issue?

This sounds like an oven/temperature problem. Have you checked the internal temperature of your new oven with an oven proof thermometer?

If substituting vanilla extract for the whole vanilla bean in the Creme Brule recipe, how much extract would you use?

If using pure vanilla extract use about 2 teaspoons. I have used up to a tablespoon, for this recipe but you may want to taste the mixture, to see how it tastes to you. I have also left out the vanilla all together. Which makes for a brulee with a more pure/clean sort of orangy flavor (hopefully that makes sense), so feel free to experiment. Hope that helps. Cheers!

Thanks, Dawn, for your quick response. I ended up using 3 tsp. of the vanilla extract. The crème brulée was a success with my daughter, grand-daughter and myself. The orange zest still provided a nice undertone. I plan to experiment by making this again using the whole vanilla bean and also omitting the vanilla all together as you suggested. Mahalo!

I'm planning on trying this recipe tomorrow and my oven can be used as either a convection oven or non-convection. Would you advise using the convection oven and reducing the temperature and cooking time or use the non-convection function of the oven?

I would use the non-convection, regular setting. Nice gentle heat to cook the custard. Enjoy, it's delicious! Cheers!