- Joined Jan 30, 2013
How long will the the burnt sugar stay hard on creme brulee, if refrigerate? I make it and torch the sugar right before serving. If I burn the sugar and then refrigerate it, how long will it be good? Thanks
If caramel at the bottom is refrigerated together w/ the flan or brulee overnight it will liquify the next day when unmolded. Torching will keep it hard and crunchy when done right b4 serving as what Chef Ed Buchanan mentioned.
Prettycake, I respectfully disagree.
Brulee or flan, they are similar. Its not chocolate cake and roast beef. No big deal.[/quote
A flan is made with whole eggs and milk. When properly made and chilled, it is removed from its form, and served upside down--that iis to say the caramel bottom is now on top. It is firm enough to "cut" with a spoon.
A brulee is made with cream and yolks only. When properly made and chilled, it has a "soupy" consistency, (i.e. like a heavy cream) and cannot be removed from its ramekin. Sugar is spread on the surface and caramelized with a blow torch.
Ive done parties where I caramelised brullees 2 or 3 hours in advance, popped them in the fridge, and the sugar was still hard enough to shatter with a spoon.
Hope this helps