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You are welcome, Earl, CA

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I'm glad if my description was of some help to you. I don't know of any way that creme brulee can be thickened. Maybe Chef Dunask, or someone else who is more experienced than I, will jump in and help with this problem. Let me know how your vanilla creme brulee turns out. If you are still having problems, the only other thing I can think of is the part where one has to temper the eggs with the hot ingredients but I don't know for sure that that was the problem with your first brulee.
MsgID: 0074593
Shared by: Jackie/MA
In reply to: Thank You: Creme brulee
Board: Cooking Club at Recipelink.com
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Reviews and Replies:
1 Recipe(tried): Creme Brulee
  Earl , California
2 Re: Creme Brulee for Earl, CA
  Jackie/MA
3 Thank You: Creme brulee
  Earl , California
4 You are welcome, Earl, CA
  Jackie/MA
5 re: Creme Brulee
  Earl , California
6 You are welcome, Earl, CA
  Jackie/MA
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