Broken butterscotch pots de creme.
I used 6T butter boiled with 1/2 cup brn sugar. 2.5 C heavy cream added and brought back to boil. 3 egg yolks tempered in. 1 tsp salt and 1 tsp vanilla. Strained and divided into 6 - 4 oz ramekins. Covered in foil, Baked @ 325 in bain-de-marie for 40 min. Centers still jiggly when removed. Tops didn't crack but the body broke and 'curdled'. I've not done pots de creme before. Does this seem like an overbaking issue, other technique issue, or recipe issue? Thx
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https://thesolitarycook.wordpress.com/2012/01/21/lets-bake/
https://thesolitarycook.wordpress.com/2012/01/22/rustic-italian-bread/
https://thesolitarycook.wordpress.com/2014/01/26/sunday-baking-gold-nugget-bread/
Measure 1/2 cup of granulated (not brown) sugar. Warm a saucepan over medium heat. Add a tablespoon of sugar to the center of the pot. When it has melted, add another tablespoon and allow it to melt also. Proceed this way until all of the sugar has been melted and reaches a deep golden brown color. Then add 8 ounces of whole milk and 8 ounces of cream (pour the milk in carefully - remember, the pan is really hot); whisk to blend with the caramel, and bring the mixture to a boil.
In a mixing bowl, whisk together 2 egg yolks and 2 whole eggs. In a steady stream, whisk in 1/4 cup of granulated sugar. Temper in the hot mixture. Add 2 teaspoons of vanilla extract. The protein in the egg whites (ovalbumin) will lend enough structure to allow your custards to set, while still being beautifully spoonable because of the tenderizing effect of lipids (fats) in the yolks and the cream, which is less than half the volume in your recipe.
Set a sieve over a large measuring cup (it's easiest to pour from), and strain the custard into the cup. Fill your ramekins 3/4 full. Bake them in a water bath at 325 degrees for about 30 minutes. I set an inverted baking sheet over the tops of the ramekins - it's easier to remove and check for doneness than foil.
The custards are done when you can gently bump the edge of a ramekin (cover your fingertips with a kitchen towel), and the custard will "jiggle like jello, not wiggle like a wave." That is a direct quote from one of my favorite chefs in culinary school, and it has never failed me.
Next on the scale are your pots de crème with a ratio of 1:1 yolks to whole eggs. Last is crème brûlée, which is made with cream only and a ratio of 6:1 yolks to whole eggs.