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What does it mean when your creme or sauce breaks?

When it comes to baking, there are few things more frustrating than a creme that has "broken." A broken creme can ruin the texture and appearance of a dish, leaving you with a curdled or grainy mess. But what exactly does it mean for a creme to break, and how can you prevent it from happening?

First, let's define what we mean by "creme." In baking, a creme typically refers to a mixture of fats and liquids that have been emulsified, or evenly mixed together. This can include ingredients like heavy cream, butter and eggs. When these ingredients are emulsified, they create a smooth and stable mixture that can be used in a variety of baking applications, such as custards, ice creams, and sauces.

But when something goes wrong during the emulsification process, the fats and liquids can separate, resulting in a broken creme. This can happen for a variety of reasons, such as overheating, not mixing the ingredients thoroughly, or using ingredients that are too cold or too hot.

One of the most common causes of a broken creme is overheating. If a creme is heated too quickly or too aggressively, the fats can separate from the liquids, resulting in a curdled appearance. To prevent this, it's important to heat cremes over low to medium heat, and to stir them frequently to ensure that the heat is distributed evenly.

Another cause of a broken creme is not mixing the ingredients thoroughly. If the fats and liquids are not evenly distributed, the creme can break when it is heated. To prevent this, it's important to mix the ingredients well before heating, using a whisk or a hand mixer to ensure that they are fully emulsified.

Using ingredients that are too cold or too hot can also lead to a broken creme. If the ingredients are too cold, they may not emulsify properly. If they are too hot, they can cause the fats to separate. To prevent this, it's important to use ingredients at room temperature and to mix them together gradually, rather than all at once.

In addition, be careful not to over-mix the creme once is emulsified, this can also cause breaking.

Preventing a broken creme may take a little bit of practice and experimentation, but with the right techniques and ingredients, you can achieve a smooth and stable mixture that will take your baking to the next level. Remember to always keep an eye on the temperature of the creme, mix ingredients thoroughly, and be careful not to over-mix once emulsified.

Keep learning and advancing your baking skills with BAKE ON! Learn to make successful creams with our kits. Check them out here!

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Dear BAKE ON Family, As we write to you today, it's with a heavy heart and a deep sense of gratitude. After much reflection, we have made the difficult decision to close BAKE ON. This journey of two i


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