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Different cultures have creme brulee with hard or soft tops. I like them crackable Make the toffee/caramel tops separately some hours earlier, and store in an airtight container When ready to serve. Line up all the creme's. Have one person carefully placing the tops, while a second person uses the largest torch you have to just blast the middle to cause ...


To be honest I wouldn't have thought the top would get soggy. I've also made hundreds of brûlées for wedding parties in the past and the top has never gone soft. Unless you're putting them in the fridge between colorizing and serving? That will definitely cause problems. If you are actually getting a soggy top it means one of two things: You've not ...

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