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made meringues (delicious btw) and then had egg yolks left over, obv....

(4 Posts)
wrigglerstea Sun 06-Jan-13 17:53:46

I normally manage this by making creme patissiere to go on the meringue instead of nasssssty whipped cream for a sort of pavlova. The problem with this strategy is that it usually ends up with using more yolks than I had, so I end up with left over whites, then need to make more meringues, so need more creme pat etc.

MrsShrek3 Tue 01-Jan-13 02:11:52

one bubbled, two set beautifully and the fourth is, erm custard

VikingVagine Mon 31-Dec-12 14:54:29

How were they? I don't bake mine, but make a custard and leave it to set.

MrsShrek3 Sun 30-Dec-12 21:58:33

first ever attempt at creme brulee is currently in the oven. No clue when to get it out, recipe says 45-80 mins confused and I have no idea how "set" it needs to be. help??!

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