After purchasing 8oz wide mouth mason jars specifically for cream Brule type deserts, I can’t get them submerged with the cream within. They float! I tried opening up the lid a bit more and the cream starts contaminating the water.
Did you only fill them half full??? Never had that problem. I fill mine to about 1/8" below the thread of the jar.
(and not to nitpick) but it’s creme brûlée.
Be VERY careful not to over-tighten the jars!!! Just “fingertip tight” - so the air can escape as the contents expand - otherwise they’ll blow the bottom off of your jars and your bath will be contaminated (and you’ll have to dump it out and reheat a new bath.)
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
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.
If you’re beating the eggs and sugar together you’re incorporating air. If you’re straining the resultant custard you’re dissipating some of the air, but picking more up at the surface of the stream. Flaming the top only removes bubbles that have already made their way to the surface. @Mirozen is correct, the jars need to rest for a time to allow any trapped bubbles to make their way to the surface. This can be helped a little by giving the jars a bit of a tap on the bench (much like one does with cake batter once it has been poured into the tin) but the most successful way is to let them rise naturally.
So. Strain mixture into the jars. Let them rest at least half an hour. Then flame the surface to burst bubbles if there are any visible on the surface.
The key to the floating issue is to fill the jar full enough. If the weight of the filled jar is greater than the volume of water it displaces the jar will sink, period. That volume of air at the top of the jar weighs practically nothing, so just replace it with a bit more of whatever you are cooking and you’ll sink those jars.
Just did another batch of Creme Brulee for a family get together - no floating issue with any of the 8 mason jars.
I found a recipe using exactly the ingredients you list.
I cook also for one hour but at 80°c and the results are perfect
I have small mason jars with clip down rubber sealed lids holding about 100ml each.
Also weck jars with a much larger capacity 290ml again with rubber seals on the lid and 4 clip on metal seals to each jar, bagged individually. Also sit on metal trivets to allow water to circulate all round the individually bagged vessel.