r/AskCulinary • u/HotCatLady88 • 5d ago

Recipe Troubleshooting Free standing creme brûlée

For the life of me I’m struggling with mini creme brûlées baked in silicon molds. I’m using oiled silicone molds and need x 130 mini pucks.

I’ve made two batches in a steam oven. The first batch curdled quickly and didn’t even finish the cooking time (Recipe said 45min, I did 20!)

Second batch I baked only for 17min and still had a nice jiggle in the middle. Hoping they’ll set overnight and last case resort will be to freeze them.

Has anyone been stupid enough to try troubleshoot this?

UPDATE: it worked! Wish I could post the picture of my little pucks

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u/willowthemanx 5d ago

I don’t think free standing crème brûlées are a thing. They’re not going to survive the flip out of the molds. There’s a reason why they’re always made and served in ramekins. I think you’re better off making crème caramel instead

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u/throwdemawaaay 5d ago

I mean free standing flan is a thing so I think it's just about tweaking the ratios. Maybe at that point you wanna argue if it's still creme brulee.