Help - need a straw to eat my creme brulee

[partystress]

To take to a friend's tomorrow. Tastes heavenly, but VERY runny, despite cooking for almost double the time it said, and chilling in fridge for 4 hours -it's no firmer. Any suggestions? Thanks!

Ooh, hope so. James Martin. Everything was mixed cold, the baked in bain marie. Left it in 90 mins in the end cos still so liquid. Now top is vaguely set, but underneath, still liquid. Stupidly thought it would be easy... I am in your hands!

Very grateful

Yup that's the one. Didn't do Delia cos had no cornflour, so that rules out plan A . But the thickening it up in a pan might work. Or plan C might be to buy a pie, beat it up a bit and put my brulee in a jug and call it custard! Thanks for holding my hand on this - never mind changing retaiers' buying policy or bringing down 158 year old newspapers: THIS is what MN is really for!

Ooh, would wory about lumps with ordinary flour. I do a mean and smooth white sauce, but suspect sod's law would strike. Am off to bed now and will hope the fridge fairies magially set it overnight, if not, bung in a pan and see how that goes. Have got some raspberries and am thinking coould get a madeira type cake, some cream and do a kind of trifley, layery type thing...

1/2 litre cream, bung a split vanilla pod in it and bring to boil.

1 whole egg, 7 yolks and 125g caster. Whisk till mixed.

Add cream, whisk well and strain.

Put in ramekins, bake in a waterbath in oven at 140 degrees for one hour until they wobble when shook but not in a sloppy way.

Leave in fridge for a few hours to set.

This is foolproof. You do not need to mess around with cornflour. Unnecessary.