Looks ok. Oven might be a bit too warm and it was checked a bit early, and that pie dish is an interesting use of containing materials, but not a bad effort. And when you have a depression like that it is perfectly acceptable to fill it with whipped cream and strawberries and claim that's the point. (Or, "it's a flan that rose too much around the edges" is always a good excuse.)
I just used your basic recipe in some muffin cases. Texture perfect, but the tops are a) a bit dry and b) a little withered-loking. I'm assuming the former is becasue I gave them a little to long, and the latter is because I checked too early and too often?
Dry because you left them a little too long, but that's ok. Withered is interesting - normally I'd say that's because you left the cases filled for too long before putting them tray in the oven. However, if you have perfect texture and you checked early then it's possible that you have a very good oven, and it was just a bit too hot - the tops may have cooked, the middles not quite, and so the tops sink a little into the uncooked matrix but not enough to make them collapse totally. So, lower oven temp for a similar length of time may be your best first step.
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My oven dial is generally up to half a GM out, but evidently GM3 is what the dial says it is.
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