Creme Brulee not setting?

Question

I've used this recipe for years - 8 egg yolks, 1/3 cup sugar, 2 cups cream, 1/2 tsp vanilla extract. Bake at 300 for 30 minutes or until center is set.

I've made it dozens of times, last night was the first time it didn't set.

Two things that were different this time:

1. I had to put my pre-cooked mixture into the fridge overnight because my guests had to reschedule their visit.

2. I usually use a low speed mixer to mix my ingredients. Last night I had to use a single speed device that was rather fast. It didn't foam the mixture, but it was certainly a lot more vigorous than I usually use.

Would either of these things cause a brulee not to set?

Answer 1

Both of those would make a difference.

Most Creme Brulee is made to be ate right away, not to set away to eat hours [the next day] later. That's why most nice places to eat serve it with fruit and etc.

Mixing speed has a lot to do with how the mixture turns out.

If it doesn't turn out right it will not cook right, in this case not setting.

Make sure you stick to what you normally do and it will not mess up!

Answer 2

Part of the purpose of mixing before you place the cups in a baine marie is to add friction thus some "heat" in the ramekin. You can refrig after you bake but bake before you refrig is a no no.  

Answer 3

This is just a guess, but is it possible that due to the fact that the mixture was so much colder from being in the fridge overnight that it simply didn't cook all the way?  It's the only thing that I can think of, sorry.

Answer 4

Yes. The putting it in the refrigerator.

Answer 5

I think putting it in the fridge did that...

Just a guess..

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