Creme Brulee getting soft

7
10
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
 
3,355
46
Joined May 29, 2006
Depends on humidity factor of your fridge. I torch them right before serving. Then I don't have to worry, never run and never soggy or soft.
 

prettycake

Banned
352
17
Joined Dec 23, 2011
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.
 
3,401
166
Joined Sep 18, 2008
Now I'm confused!

The reference to caramel with regards to flan makes some sense, but I fail to see how that transfers to Crème Brûlée.

Perhaps I've been educated incorrectly, but I do not think  Crème Brûlée involves caramel.

I do agree that if the Crème Brûlée is stored with the crystallized sugar top the quality will suffer.
ough

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.
 
1,201
53
Joined Jan 24, 2013
I also torch mine right before service. Otherwise you will get condensation on the top, thus becoming soft.
 

prettycake

Banned
352
17
Joined Dec 23, 2011
Brulee or flan, they are similar. Its not chocolate cake and roast beef. No big deal.
 
Last edited:
3,401
166
Joined Sep 18, 2008
Brulee or flan, they are similar. Its not chocolate cake and roast beef. No big deal.
Prettycake, I respectfully disagree.

Granted, they are both custards, but beyond that they are not similar, either in preparation nor presentation, at least the way I've been taught. over the past, um, let's just say in excess of 50 years and leave it at that.

Perhaps your education is different.
 
19
10
Joined Nov 26, 2012
Just torch them before serving. I think they are better that way. It just isn't the way they are supposed to be when torched then served after sometime, you know since we're dealing with sugar. :) I hope this helps...
 
 
5,562
1,003
Joined Oct 10, 2005
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
 
7
10
Joined Apr 25, 2016
Oh sorry. I wasn't clear. I will sugar & torch then when ordered. I'm asking how long they hold in the fridge, with no sugar crust. 5 days?
 
Top Bottom