Crème brûlée does not set

What you need:

• For 4-6 people:
• 250 ml milk
• 250 ml cream (possibly also more cream, but then less milk)
• 1 / 2–1 vanilla pod (resp. the marrow of it)
• 125 g brown cane sugar
• 6 egg yolks

Prepare the crème brûlée

1. If you want to prepare a crème brûlée, you first need an oven that has to be preheated to 150 degrees C. During preheating you can milk and cream in a saucepan on the stove.
2. Scrape out the pulp of the vanilla pod with a knife and add it to the milk. Put the brown cane sugar in the saucepan.
3. Separate the egg whites from the yolks and add six egg yolks to the milk. This amount is sufficient for about 4 - 6 people. If you want to cook for 2 - 4 people, use a maximum of 4 egg yolks. Count on one egg yolk per person. Too little egg means that the mass is not stiff enough. After heating, the cream is not firm enough. You cannot fix this afterwards.
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4. Stir in the egg yolks with a whisk. Keep doing this until a smooth mass forms.

You can do this if the starter isn't firm

1. Check the consistency of the milk-cream mixture. It shouldn't be too thick or too runny. If it is a little too firm, you can add milk. If it is too runny, add another egg yolk.


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2. Then pour the mixture into a fire-proof bowl that is no more than 5 cm high and place it in a water bath. You can do this in a baking dish. The bowls must be 75% covered and should stay in the oven for 30 - 40 minutes. That water must not boil during this process, so the oven temperature should be reduced to around 80 degrees. Check the consistency after 30 minutes. If it is too fluid, wait another 5 - 10 minutes. The mixture must solidify on the surface.
3. The mixture must now cool down and can then be sprinkled with brown sugar. You can easily create the caramelized crust if you briefly point a bunsen burner on the crème brûlée.