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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. almost 6 years ago

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4 answers 1332 views
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aargersi

Abbie is a trusted source on General Cooking.

added almost 6 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!!!

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F8c5465c 5952 47d4 9558 8116c099e439  dscn2212
boulangere

Cynthia is a trusted source on Bread/Baking.

added almost 6 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.

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23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added almost 6 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 almost 6 years ago

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

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