Trouble with the Brulee on the Creme Brulee
So - I've been cooking creme brulee for the restaurant I'm working for a few weeks and I'm having a bit of trouble with the brulee. I was wondering if anyone had any tips on how to keep the sugar hardened for more than one day? The hardened sugar surface keeps liquifying after being in the refrigerator over night and I find it to be very very strange. Our last desert chef did not have this problem with her brulee so I am finding it very perplexing. Thanks for your ideas!