Why does my creme brulee have a skin?
I made the same recipe last weekend and it turned out perfect, this weekend it turned out questionable... I cooked them at 300 in a water bath for 40 minutes till set. While baking they developed huge bubbles on top and once I pulled them out the bubbles popped and a weird skin was left on top of the creme brulee. I'm not really sure why this happened or if it has affected taste since they are still cooling. I'm taking them to a birthday party tomorrow and need to know if I should redo it.
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1 Comment
And no problem. The covering of burnt sugar will mostly or totally hide it from eater taste. And even if not totally, the skin doesn't change much in perception.
Good to go.
https://www.independent.co.uk/arts-entertainment/food-for-thought-why-does-a-skin-form-over-hot-milk-1074030.html