What is the secret to a creamy crème brûlée?
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What not to do when making crème brûlée?
Noud van de Wal
2025-11-10 11:28:39
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You might wind up with an overcooked top and an undercooked bottom.
Common mistakes you will read on the internet are often regarding the use of whole eggs rather than just the yolks.
Using egg whites would make it firm.
Skip any sugar du jour and stick with white granulated sugar.
A New York Times reader also advised not to make the rookie mistake of waiting to serve the dessert because if you allow it to sit too long, the sugar will melt.
Bon Appetit suggests that broiling simply doesn't give crème brûlée the same brown color and crisp effect that a blowtorch does.
Jonas Jacobs
2025-11-03 06:31:37
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Getting the custard into the ramekins without getting water into the mixture during the creme brulee water bath can be tricky.
Water can ruin this dessert if you are not careful.
If you brulee it too much, the sugar tastes burnt.
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How to properly caramelize crème brûlée?
Place item to be brûléed on a flame-proof surface, such as a baking tray. Sprinkle a thin, even lay Lees meer
Janne van Bernicia
2025-11-03 05:57:13
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Using the Wrong Size Ramekin is a mistake.
Using Whole Eggs is a mistake.
Getting Water in the Pudding will ruin the texture.
Torching the Wrong Sugar is a mistake.
Trying to Broil the Caramel is a mistake.
Getting water in the mix will ruin the texture.
You will never get as evenly cooked a crust as you will with a torch.
You really need to use white granulated sugar.
Don't even think about trying to replicate the effect under a broiler.