Things I learned today - don't torch and then refrigerate Creme Brulee

[digigirl]

Well, okay it was yesterday.

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

 

[Raine]

Why, what happened? I've seen recipes that say you can make a day ahead.

 

[digigirl]

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.

 

[eric]

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.

 

[digigirl]

Yeah, I had a feeling that might have been it. Next time I'll know better!

 

[Rob Babcock]

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.

 

[digigirl]

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!!

 

[pdswife]

It's never to late to start. Enjoy yourself!

 

[htc]

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...