Posted by Litsa on December 06, 1998 at 03:57:17:
I found this recipe for Praline Creme Brulee
on the internet and have made it a couple of times. The problem I'm having is with the
baking. First of all, when I am baking it in my water bath, even after the reccomended 1hr. baking time, the middle is more than jiggly. I try baking it more but then the tops get crusty!
I don't know why. Also I follow the directions exactly and I still get foam even after putting it through two china caps.
I might as well share the recipe because it's the only one I found that doesn't require the "scalding" of the milk.
19 egg yolks
1 1/2 t salt
2 T Vanilla
1 c milk
3/4 c praline liquer
2 3/4 c sugar
6 c heavy cream
Combine egg yolks , salt and vanilla. Whisk well.
Add milk, praline liquer and sugar. Whisk well.
Stir in heavy cream.
Pour mixture through chinoise or china cap and pour into 19 ramekins in water bath.
Bake at 350 until just set in middle.
Cool and wrap individually.
Okay so I do all that and I am getting FOAM and the tops are just so ugly!
Someone please give me a suggestion . I love this recipe b/c I don't have to "scald" the milk but I want it to turn out better.
The taste is out of this world
Thanks for any input - Litsa