Spring, meet grill pan—on sale for $99! Shop now »
🔕 🔔
Loading…

My Basket ()

All questions

Is my brulée set?

I made the custard base in the morning, and stuck it in the fridge. (Dorie says you can!) I baked it at 325 in a hot water bath until it seemed set on top, but it jiggles a bunch. Short of waiting and seeing, is there anything I can do to ensure success tonight?

asked by ms.v. about 5 years ago
4 answers 1115 views
E7b6597b db6e 4cae b9f3 699b508f4ed3  036
aargersi

Abbie is a trusted source on General Cooking.

added about 5 years ago

Hmmm ... if it is VERY jiggly it may not be completely set, a little wobble is OK though - also it will firm up a bit as it cools. It will most likely be A-OK even if you have a rather soft custard ... and now I want some too! Happy New Year!!!

F8c5465c 5952 47d4 9558 8116c099e439  dscn2212
boulangere

Cynthia is a trusted source on Bread/Baking.

added about 5 years ago

Any custard is set when it "jiggles like jello, but doesn't wiggle like a wave." It may take a bit longer to bake if coming from the fridge, as it will be much colder than if baked right after mixing. Too, the ramekins are going to be cold.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added about 5 years ago

Hugely helpful, thank you. My custard wasn't quite as set as I would have liked, but it was still edible. I will definitely remember the jello comment!!

516f887e 3787 460a bf21 d20ef4195109  bigpan
added about 5 years ago

Yes, you want a slight jiggle. Over cooking will make the custard too tough.

Let's Keep in Touch!

Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.

(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)

Please enter a valid email address.