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Old 04-14-2005, 10:10 AM   #1
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Things I learned today - don't torch and then refrigerate Creme Brulee

Well, okay it was yesterday.

Creme Brulee is not a dish you can make a day ahead.

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Old 04-14-2005, 10:16 AM   #2
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Why, what happened? I've seen recipes that say you can make a day ahead.
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Old 04-14-2005, 10:46 AM   #3
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Not this recipe, apparently. It was my first try at creme brulee, and I'm sure there are different recipes. I made it Tuesday night, used the broiler to caramelize the brown sugar on top - all good. Creamy custard, crunchy top, very tasty.

So, I put them in the fridge. Then when I pulled them out last night to serve - yucky, separated, kind of oily looking. The flavor was still kind of okay, but the texture was now lumpy, separated and oily. Yucky. My boyfriend still ate his, but I threw mine away and just had the strawberries I had cut up to put on top with whipped cream.
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Old 04-14-2005, 11:18 AM   #4
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Quote:
Originally Posted by digigirl
used the broiler to caramelize the brown sugar on top - all good. Creamy custard, crunchy top, very tasty.
You can make creme brulee ahead of time. Lasts a couple of days in the fridge. You can't put it in the fridge after you put sugar and carmelize it. You have to save it in the fridge as a custard. Take it out when you need it, add your sugar, and carmelize. You can get a brulee torch to carmelize the sugar so the heat is localized right on the sugar.
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Old 04-15-2005, 09:24 AM   #5
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Yeah, I had a feeling that might have been it. Next time I'll know better!
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Old 04-17-2005, 03:00 AM   #6
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Yeah, it works very well if you keep them in the fridge, then take them out and toast the top as needed. A blowtorch works very well for that.
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Old 04-18-2005, 10:01 AM   #7
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Yeah, it works very well if you keep them in the fridge, then take them out and toast the top as needed. A blowtorch works very well for that.
Yep, got a torch pretty high up on my very long list of Things I Really Need for My Kitchen!

I didn't really get into cooking until the last 6 months or so, and here I am 38. I'm so behind!!
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Old 04-18-2005, 12:31 PM   #8
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It's never to late to start. Enjoy yourself!
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Old 04-18-2005, 02:31 PM   #9
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Also never put the sugar on the cold custard ahead of time. I did this once thinking I could carmelize the next day at the location of the potluck. It turned to a wet syrup on top of my creme brulee...
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