Sugar recrystallizing in creme brulee

Kevin_Hunsche_732748

The last couple of batches that I have made the sugar crystals seem to be either not dissolving completely or recrystallizing. I am pretty sure I have mixed it well enough to dissolve the sugar (erythritol). Any thoughts?

brian_martin2001

Sugar and erythriyol have different solubilities. Sugar is readily soluble in hot and cold water, 200 grams per 100 g of water. Erythritol is moderately soluble and 37–43 g will dissolve in 100 g water at 25 °C. The colder the water gets, the less soluble the erythritol gets. You might try grinding down the erythritol into a powdered consistency. This may help with texture, but you'll have difficulty keeping it from not coming out of solution.