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How far in advance can I caramelize the sugar on Creme Brulee before
- Thread starter oli
- Start date
I've done it several hours earlier....
some people even prefer to do it in advance, because it gives a chance for the custard underneath to firm up again in the fridge
if you want to make sure you have a nice crust, you can do a double round of sugar and torching it, then place it in the fridge
some people even prefer to do it in advance, because it gives a chance for the custard underneath to firm up again in the fridge
if you want to make sure you have a nice crust, you can do a double round of sugar and torching it, then place it in the fridge
Part of the joy of creme brulee for me is the contrast between the hot/warm crunch of the topping
against the custard. I am disappointed when it comes out of the fridge and is all cold. Why would you want to do that? It is part of the presentation to do it at the table, do yours first, then pass the torch and let the guests do their own. It is very fun!
against the custard. I am disappointed when it comes out of the fridge and is all cold. Why would you want to do that? It is part of the presentation to do it at the table, do yours first, then pass the torch and let the guests do their own. It is very fun!
I always thought it had to be cold? You want the cold custard versus the hard shell of the sugar
Here is some text that "I think" was copied from Cooks Illustrated. The author writes likes this was a first attempt, yet her details are pretty specific. I've made the CI version before and it's just heavy cream and egg yolks, so I think this is it.
*****
When the ramekins are cool enough to handle, take them out of the pan and place on the wire rack. Allow to cool completely, about 2 hours. Transfer to a rimmed baking sheet and cover the baking sheet tightly with plastic wrap. Refrigerate for at least 4 hours, or up to 4 days.
Remove the plastic wrap. If any condensation collected on the custards, gently use a paper towel to soak it up. Sprinkle each dish with 1 to 1 1/2 teaspoons of turbinado sugar. Use a kitchen torch to caramelize the sugar. Refrigerate, uncovered, for 30-45 minutes (don’t let them sit longer than that) to re-chill before serving.
Here is some text that "I think" was copied from Cooks Illustrated. The author writes likes this was a first attempt, yet her details are pretty specific. I've made the CI version before and it's just heavy cream and egg yolks, so I think this is it.
*****
When the ramekins are cool enough to handle, take them out of the pan and place on the wire rack. Allow to cool completely, about 2 hours. Transfer to a rimmed baking sheet and cover the baking sheet tightly with plastic wrap. Refrigerate for at least 4 hours, or up to 4 days.
Remove the plastic wrap. If any condensation collected on the custards, gently use a paper towel to soak it up. Sprinkle each dish with 1 to 1 1/2 teaspoons of turbinado sugar. Use a kitchen torch to caramelize the sugar. Refrigerate, uncovered, for 30-45 minutes (don’t let them sit longer than that) to re-chill before serving.
I thoroughly chill before caramelizing the sugar topping.
Perhaps there is a misunderstanding -
You asked how far in advance can you caramelize the sugar topping and Karen and I both mentioned that you can do it ahead of time, but we prefer to do it immediately before serving.
You must make the custard well before serving, as it must be chilled prior to bruleeing.
Perhaps there is a misunderstanding -
You asked how far in advance can you caramelize the sugar topping and Karen and I both mentioned that you can do it ahead of time, but we prefer to do it immediately before serving.
You must make the custard well before serving, as it must be chilled prior to bruleeing.