/ck/ - Food & Cooking

[Anonymous No.6065656]

I made a key lime pie and it didn't set. What went wrong? I whisked the egg yolks until they were very thick, and I baked the pie at 338 for 11 mins, it started going slightly brown, then I chilled it for 24 hours.

[Anonymous No.6065669]

Not enough sugar to aid their curdling?

What else did you add?

[Anonymous No.6065671]

11 mins isn't very long. the eggs need to reach around 175 to set.

[Anonymous No.6065703]

>>6065669

The recipes I checked, none of them had sugar, all the sweetness comes from the condensed milk.
I used;

2 cans of condensed milk
1 lime, juice and rind
about 5 tablespoons of sour cream
4 egg yolks

>>6065671

Well I had to take it out otherwise the top would be brown and burn pretty fast. I have never made this before, so idk if you can cook it at a lower heat for longer or if that would fuck it up. I just followed the recipe.

[Anonymous No.6065720]

>>6065703

yes you put it in at way too high a heat and it browned on top before the heat had coagulated the inside.

> idk if you can cook it at a lower heat for longer or if that would fuck it up

that's exactly how shittons of baked custards and other egg products are done. you blind bake the crust then pour in the filling and bake on a low heat. 250 is a better idea. check it by wobbling it - you should get an elastic wobble, not thin liquid sloshing about. that's when you know it's done.

[Meat Popsicle No.6065724]

>>6065720
Live and learn like my first try at Creme Brulee.

It tasted good but was really fucked up.
My GF at the time just gave me this look,
that was hilarious.

[Anonymous No.6065730]

>>6065720

So the heat was the problem? The thing has enough yolks?

[Anonymous No.6065737]

>>6065730

>The thing has enough yolks?

sounds about right, yeah. i might have added a couple more i guess, 6 is my default number for stuff like quiche or whatever.