Why cool creme brulee?
Why bake, cool then torch the crème brûlée? Why not skip the cooling? Is cooling for setting?
Cooling for 4-24 hours is in almost every recipe I find.
Best Answer
Crème brûlée is supposed to be served cold, with a hard, crisp caramel layer on top. So that requires cooling after baking. The baking is needed to set the crème, it might just be a bit firmer after cooling. To ge the hard caramel, you need to add the sugar on top and then torch for a short time, just before serving.
You can't have the caramel formed during baking, or refrigirate after torching, as the caramel would absorb water from the crème and turn liquid (or at least get very sticky).
Pictures about "Why cool creme brulee?"
Why does creme brulee need to chill?
Cr\xe8me br\xfbl\xe9e is supposed to be served cold, with a hard, crisp caramel layer on top. So that requires cooling after baking. The baking is needed to set the cr\xe8me, it might just be a bit firmer after cooling.Do you have to cool creme brulee?
Cr\xe8me br\xfbl\xe9e can be served warm or cold, but you need to chill the baked and set custard before the caramelization step to ensure a thick, crackling crust.Should creme brulee be hot or cold?
A perfect cr\xe8me br\xfbl\xe9e is served warm at the top of the custard (nearest the torching) and cold on the bottom. How long can cr\xe8me br\xfbl\xe9e sit out? Cr\xe8me br\xfbl\xe9e needs to be torched right before serving and taken out of the fridge just moments before torching it.Should creme brulee cool before refrigerating?
Before you make that crunchy top, your custard will need to cool completely. Remove each ramekin from the hot water bath and set on a cooling rack for about a half hour. Then, cover each with plastic wrap and transfer to the refrigerator.Easy and Amazing Creme Brulee Recipe | Preppy Kitchen
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Images: Ketut Subiyanto, Maria Orlova, Ketut Subiyanto, Elti Meshau