Anonymous wrote:I’ve had a similar issue, and i solved it by cooking the mixture longer before it goes in the ramekins. Perhaps the cream isn’t hot enough to properly cook the eggs? You could always throw it over a double boiler for a min or two after combining and whisk it until it thickens up slightly.

Interesting, I’ll try this. It tasted damn good though. -OP

I’ve had a similar issue, and i solved it by cooking the mixture longer before it goes in the ramekins. Perhaps the cream isn’t hot enough to properly cook the eggs? You could always throw it over a double boiler for a min or two after combining and whisk it until it thickens up slightly.

Anonymous wrote:Maybe your oven temp is off. Just bake it longer.
Do you temper it first? Get a thermometer to test center temp.

Yes it was over 200 degrees inside by the time I took it out. The recipe says 170.

It's not cooked all the way. Keep baking it.

Maybe your oven temp is off. Just bake it longer.
Do you temper it first? Get a thermometer to test center temp.

I've worked with this recipe a few times and I always undercook it. It says to do a 325 degree water bath for 30-40 minutes, and I'm still dealing with wiggle after an hour! I just give up. Does the recipe use too much milk? Not enough egg? It has 5 stars and the website has a good rep.....I follow the recipe to a tee!

https://sallysbakingaddiction.com/creme-brulee/