Creme Bruelle

I followed the recipe exactly. After using a propane torch to crystallze the sugar, I put the tops on, and refrigerated them. When I went to serve (next day) the sugar had liquified. Taste was still good, but the presentation wasn't

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Ben_16925

Next time cook, cool and put lids on and refrigerate over night. Just prior to serving is the best time to caramelize the sugar on top of a creme brulee.

Rodrigo_Guimar_es_59502

Has Ben said if you are just serving the other day don't caramelize the sugar. Refrigerate over night and when seving caramelize the sugar before eating (let it sit for few minutes and it will have that crackling top)!

Often instead of using the torch I put sugar and top with a good whisky. I set fire to the whisky and I let the alcohol burn! Very tasty!!!

Johan_Edstrom_5586

@Huy_63293 - I really love seeing the recipe questions in the forums, for let's say we wanted to do analytics, wouldn't it be better to have all discus type posts on classes go here in - Recipes and with a few hidden meta-tags + a "Origin" in the post title? I don't really follow the questions on a class after I participated, I think a lot of simple questions... That I see lingering could have been answered really quickly like here.

HammeredChef_DEFINITELY_does_NOT_work_at_22134

nice touch with the whisky...

bkeene12

That sounds really cool- I will try it out this weekend. Thanks for the tip!