Can I fix my unset Crème Brûlée bars I followed this recipe:


and messed up the temp to bake at because I confused myself when I was doing it. I wanted to make this for my class and so I doubled the recipe as well. I have to bring it in tomorrow morning and was wondering if there’s anything I can do to fix the custard.

It is completely soupy, I would say it maybe thickened a little bit like if you added heavy cream to coffee since I let it sit for the past 3 hours. I have made this recipe before successfully in my cooking class but I actually wasn’t there for when it was taken out of the oven and the setting process after so I wasn’t completely sure what it was supposed to look like.
It's a bit late for &quot;tomorrow morning&quot; but I would've baked them again at 190°F to evaporate most of the extra moisture.
Why 190°F? Well, that is below the boiling point of water but will still get rid of the soupy texture by removing the excess of water without over-baking the entire thing.
Alternatively, you can also just rename the end product to &quot;Crème Anglaise Brûlée&quot; as that is what you ended up with: still tastes good, but just has a different texture and who knows that some people will like your version better as it's &quot;lighter&quot; then the original!!!
:-)