I just took them out and the Brule is all bubbly! I wonder what I am doing wrong.. could it be the cream?
I am using Australian (coles) thickened cream. It’s the third time I am trying the same recipes and it’s always bubbled (the firs two times were in a Sous Vide bag. I thought since the bag inflated, there much have been steam inside the bag that curdled the eggs and cream. Hence the mason jars...but seems to be the same result...
Recipes I am following..
4 egg yokes
45g sugar
Pinch of salt
1tsp vanilla essence
300ml of thickened cream
Beat eggs, sugar, salt and essence and then slowly add cream and mix briefly and gently with a whisk.
Strained it through a sieve and poured with a funnel into the mason jars.
Briefly flamed top to eliminate any bubbles.
Placed into 85c for 1hr.