Keen to try out my new blowtorch, I made creme brulee for the first time yesterday following this recipe
the brulees rose in the oven, and looked lovely, but sank when cooled, leaving a dip in the top. When I caramelised the sugar it pooled in the dip, making a very thick layer in the middle and none at the edge. Any ideas how I can stop the brulees sinking so I can get an even layer of caramelised sugar on the top?
they still tasted good but I was hoping for thin, brittle caramel not a thick layer that wouldn't break.
You just want the eggs and sugar to be going pale.
Then when you are whisking in the cream do it in a slow steady stream. You should never have to whisk vigourisly during this bit, just enough to keep the eggs moving so they dont scramble. So quite fast but not like when whipping cream.