Can I save a Creme Brûlée with a soggy crust?

I wasn't thinking, and put the top layer of hardened sugar on my creme brûlée last night. Now it's a little bit soggy, and I'm trying to figure out how to save my dessert for a party today.

By the way, I originally used powdered sugar. Not sure if regular or powdered is best

I can think of three approaches:

Leave as-is
Re-apply another thin layer above the existing soggy layer
Re-melt the existing soggy layer, hoping that it sets in crunchy.

Any alternative ideas or suggestions?

Best Answer

Just before the party, sprinkle some granulated sugar on top. Use a blowtorch (preferred) or a very hot broiler to "brulee" the new sugar. That will cause both the old and new sugar to get browned and crunchy.

I just saw this on a related question. Alton Brown on Creme Brulee. He shows great blowtorch technique, do it just like that and you'll be fine, no need to remove the soggy layer.

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How do you crisp the top of creme brulee?

Cr\xe8me br\xfbl\xe9e can also be served cold if that is your personal preference. To serve cold cr\xe8me br\xfbl\xe9e, place it back in the refrigerator for up to 30 minutes after torching. For the hardest, crunchiest topping, however, cr\xe8me br\xfbl\xe9e is best served right after torching.

Can I refrigerate creme brulee after torching?

They should be ready after about two hours, but you can keep them in the fridge for up to three days, which makes them an ideal make-ahead dessert that'll surely impress your friends. Once you're ready to finish up your creme brulee, it's time for the tricky part: the crunchy top.

How long can creme brulee sit out?

Its a set custard, its too heavy to rise. hmm, yes, I was surprised it rose, maybe I did whisk it for too long? You just want the eggs and sugar to be going pale. Then when you are whisking in the cream do it in a slow steady stream.

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