Comments on: Burnt Caramel Pots de Crème https://www.deliciousdays.com/archives/2006/02/18/burnt-caramel-pots-de-creme/ (c) delicious:days Wed, 11 Aug 2010 07:45:44 +0000 hourly 1 https://wordpress.org/?v=6.8.3 By: Nicky https://www.deliciousdays.com/archives/2006/02/18/burnt-caramel-pots-de-creme/#comment-2776 Wed, 01 Mar 2006 07:33:52 +0000 https://www.deliciousdays.com/archives/2006/02/18/burnt-caramel-pots-de-creme/#comment-2776 Hi Anita,
I really hope your weather (again) is better than ours... Some days ago we had beautiful sunshine and all the snow melted away - I was so glad and ready to embrace the first signs of spring! Just to wake up today, finding everything covered under 3 inches of snow again ;( Who needs snow in March?
About the caramel pots: I, too, was confused about the consistency after the first 25 minutes and was wondering, if I probably had down something wrong as the pots still looked completely unset/liquid - after all, I tweaked the recipe quite a bit, halved the ingredients by adjusting upward/downward and doubled the amount of chocolate. As I never baked crème brûlée covered with foil (and almost every batch turned out great), I removed the foil and checked back every ten minutes.
But I was rather disturbed about the fact that I had already doubled the baking time, so I put them out at the first signs of set creme. Still - the creme was much more wobbly than any of my crème brûlées were. I just had to try after a short period of cooling down, the creme had a velvet-like texture and was a little more runny than (my) crème brûlées. Not bad actually and it seemed to become firmer by the minute. But the real improvement came after chilling them in the fridge, the texture became very firm, firmer than a custard, almost like Nutella (hazelnut-nougat spread). As I never had these before, I'm also not sure, what the consistency is supposed to be like - but as my final results were quite satisfying, I'll keep on making these pots and let you know, once I gained more insight about the whole procedure...

Hi Jana,
good point about the eggs! The ones I used were rather fresh (less than a week old), but to be honest I wasn't paying attention to the egg's age, since our eggs typically don't make it through the first week... I'll check with our favorite dairy stall at the Viktualienmarkt, let's see if he has an idea...

]]> By: jana https://www.deliciousdays.com/archives/2006/02/18/burnt-caramel-pots-de-creme/#comment-2769 Tue, 28 Feb 2006 19:33:10 +0000 https://www.deliciousdays.com/archives/2006/02/18/burnt-caramel-pots-de-creme/#comment-2769 i made some pots de crème too, and i baked them at least for an hour. perhaps it depends on the eggs...?!?? the recipe is great, creamyyy, but next time i'll reduce the sugar quantity. btw: great great blog!! un bacio da torino!

]]> By: anita https://www.deliciousdays.com/archives/2006/02/18/burnt-caramel-pots-de-creme/#comment-2767 Tue, 28 Feb 2006 14:20:19 +0000 https://www.deliciousdays.com/archives/2006/02/18/burnt-caramel-pots-de-creme/#comment-2767 hi. i actually just made some caramel pots de creme last night. but i am totally confused about the consistency! mine is runny and nothing set. i took the foil off like you did and baked it for 20 minutes more, but still nothing. i thought maybe it would set up in the fridge overnight, but it's still runny, no custard consistency to it at all. do you recommend baking it again even longer?? i'm not sure what the consistency is supposed to be. like creme brulee or less custard-y??? thanks!

]]> By: Kathryn https://www.deliciousdays.com/archives/2006/02/18/burnt-caramel-pots-de-creme/#comment-2739 Fri, 24 Feb 2006 06:10:28 +0000 https://www.deliciousdays.com/archives/2006/02/18/burnt-caramel-pots-de-creme/#comment-2739 Yum yum and yum!

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