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How long is creme brulee good for?
- Thread starter oli
- Start date
Sandy in Philly or MCM or Joe or Cathy (anyone who has taken a food safety course) should
be able to answer that. It's a cooked custard, so I would think it would get watery before it would go bad.
Unfortunately, I don't have a clock that goes down to that small of a time increment when it's in my frig.
be able to answer that. It's a cooked custard, so I would think it would get watery before it would go bad.
Unfortunately, I don't have a clock that goes down to that small of a time increment when it's in my frig.
patbastrop
Well-known member
LOL, it wouldn't last in mine either!!
music-city-missy
Well-known member
Typically cooked foods is 3-5 days and then toss.....
Of course I do keep some things a little longer than recommended. However any kind of custard or brulee doesn't make it long enough for me to know. I have the hardest time not eating it all while it's still warm!
Of course I do keep some things a little longer than recommended. However any kind of custard or brulee doesn't make it long enough for me to know. I have the hardest time not eating it all while it's still warm!
heather_in_sf
Well-known member
A Handy note to keep on the fridge: How Long Can Foods Be Stored??
Might be from mOm:
How long can foods be stored?
Refrigerated steaks and roasts should be used within three to four days after purchase.
Ground meats, fresh poultry and raw fish should be used within one to two days after purchase.
Milk, cream, cottage cheese and cream cheese are good for a week after opening.
Hard cheeses that are tightly wrapped are good for two to three months.
Eggs are good for three to four weeks. Keep them refrigerated.
Cooked or uncooked vegetables are good in the refrigerator for three to five days.
Berries are only good for about three to five days in the refrigerator before they mold or rot.
Bread, cake and cookies (or anything made from a batter with yeast or wheat) should be used within a week to avoid mold.
Baked goods will last longer (two weeks) if refrigerated.
Deli meats should be used within four days after opening the package.
Leftover meats are good for three to five days.
Leftover chicken, gravy, sauce, chicken or tuna salads and turkey pies are only good for one to two days.
Mustard, soy sauce, Worcestershire sauce and other condiments should be used within a year of opening the container.
Mayonnaise, once opened, is good for two months.
Open bottles of salad dressing are good for three months.
Ketchup, jams, jelly and peanut butter are good for six months.
Opened jars of salsa should be discarded after a month.
Frozen food is good for a year if tightly wrapped and stored consistently at 0½ F.
If you cannot remember when a food was placed in the refrigerator, throw it out.
Many people do keep their food longer than the above guidelines. If you keep your food longer, make sure you check it each time to see that it has not turned moldy, slimy, stinky, rancid or otherwise rotten. Always check the food BEFORE you taste it.
Might be from mOm:
How long can foods be stored?
Refrigerated steaks and roasts should be used within three to four days after purchase.
Ground meats, fresh poultry and raw fish should be used within one to two days after purchase.
Milk, cream, cottage cheese and cream cheese are good for a week after opening.
Hard cheeses that are tightly wrapped are good for two to three months.
Eggs are good for three to four weeks. Keep them refrigerated.
Cooked or uncooked vegetables are good in the refrigerator for three to five days.
Berries are only good for about three to five days in the refrigerator before they mold or rot.
Bread, cake and cookies (or anything made from a batter with yeast or wheat) should be used within a week to avoid mold.
Baked goods will last longer (two weeks) if refrigerated.
Deli meats should be used within four days after opening the package.
Leftover meats are good for three to five days.
Leftover chicken, gravy, sauce, chicken or tuna salads and turkey pies are only good for one to two days.
Mustard, soy sauce, Worcestershire sauce and other condiments should be used within a year of opening the container.
Mayonnaise, once opened, is good for two months.
Open bottles of salad dressing are good for three months.
Ketchup, jams, jelly and peanut butter are good for six months.
Opened jars of salsa should be discarded after a month.
Frozen food is good for a year if tightly wrapped and stored consistently at 0½ F.
If you cannot remember when a food was placed in the refrigerator, throw it out.
Many people do keep their food longer than the above guidelines. If you keep your food longer, make sure you check it each time to see that it has not turned moldy, slimy, stinky, rancid or otherwise rotten. Always check the food BEFORE you taste it.
richard-in-cincy
Well-known member
Ha! Thanks for the flattery Mar but....
my food safety and sanitation course did not cover any specifics of the refrigerator life of creme brulee nor each and every prepared and refrigerated food on earth - LOL.
All I can say is if the recipe was cooked properly and cooled quickly enough (see my prior posts on cooling) and kept in the refrigerator at a temperature below 41 degrees, it should be safe. For how long? I would say a few days or until the creme brulee becomes slimy and unappealing as Joe, CathyZ, and MCM have aspired to. Beyond a few days, I would recommend the "when in doubt, throw it out" for practical/taste reasons more so than food safety concerns.
my food safety and sanitation course did not cover any specifics of the refrigerator life of creme brulee nor each and every prepared and refrigerated food on earth - LOL.
All I can say is if the recipe was cooked properly and cooled quickly enough (see my prior posts on cooling) and kept in the refrigerator at a temperature below 41 degrees, it should be safe. For how long? I would say a few days or until the creme brulee becomes slimy and unappealing as Joe, CathyZ, and MCM have aspired to. Beyond a few days, I would recommend the "when in doubt, throw it out" for practical/taste reasons more so than food safety concerns.
richard-in-cincy
Well-known member
Speaking of ServSafe... I received my course test results online about four days ago and.....
I passed with a 90!! A score of 75 was necessary to pass. Me very happy and my certification was mailed to my home.
I passed with a 90!! A score of 75 was necessary to pass. Me very happy and my certification was mailed to my home.
I assume I took the same course--it involved some studying berforehand, but the class was one day,
Kinda like traffic school, but with a real test at the end.
I learned so much; it was one of the most informative days of my life. It cost about $150, well worth it. I would recommend it to anyone who feeds a lot of people, professionally or not.
Kinda like traffic school, but with a real test at the end.
I learned so much; it was one of the most informative days of my life. It cost about $150, well worth it. I would recommend it to anyone who feeds a lot of people, professionally or not.
richard-in-cincy
Well-known member
Thanks Pat and Nan! I learned how not to kill people or myself... with my food - LOL
richard-in-cincy
Well-known member
Yes Joe, lots of studying beforehand
They require eight hours of studying before the all-day class and two hour test but I spent many, many more hours than that.
It's $175 now for the course. I found my course at the Pennsylvania Restaurant Association. I believe most states have their own restaurant association that offer various class locations. I just googled and found the Ohio Restaurant Association.
I'm a much smarter cook for taking this course!
They require eight hours of studying before the all-day class and two hour test but I spent many, many more hours than that.
It's $175 now for the course. I found my course at the Pennsylvania Restaurant Association. I believe most states have their own restaurant association that offer various class locations. I just googled and found the Ohio Restaurant Association.
I'm a much smarter cook for taking this course!
richard-in-cincy
Well-known member
Aw, thanks Curious!