This may be a difficult question to answer but if you have any recommendations, I would greatly appreciate it.
I’m going to be opening up a small a home owned desert business and I would like to sell mini crème brûlée. It’s hard to keep the top crunchy and if you pre-torch it and leave it in the fridge the topping will be ruined.
I was thinking of torching them right before the customer picks an order up, but if they decide to put it in the fridge, when they go back to it and bite into it it’ll be really soggy. Or if they order a dozen of them for a party the next day, the next day the topping will be super soggy.
I was just wondering if there was a way to keep the crunchy sugar top crunchy for long-ish periods of time especially because the dessert itself needs to be refrigerated and can’t really be outside the fridge for too long. Please help!