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.
Briefly flamed top to eliminate any bubbles.
Placed into 85c for 1hr.