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Posted: 11/7/2009 11:55 AM

#295535

	patricia49

	Member

Total Posts:1
Last Post:11/7/2009
Member Since:11/7/2009

Subject: sponge puddings

When I make sponge puddings, which I bake in a bain marie and at the correct oven temperature, they form a bottom layer which is rubbery. The middle is creamy and the top is slightly cakey as they are supposed to be. How can I prevent the bottom from being rubbery?

Posted: 11/7/2009 1:55 PM

#295542

	uninvited*guest

	Member

Total Posts:142
Last Post:11/19/2009
Member Since:9/24/2007

It sounds as though the bottom is over cooking.

I would try putting the pan on a small cooling rack of some sort in the bain marie. Try to get it off direct contact with the bottom of the outside pan so that the only heat going into it from the bottom is from the water bath.

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