4

I wasn't thinking, and put the top layer of hardened sugar on my creme brûlée last night. Now it's a little bit soggy, and I'm trying to figure out how to save my dessert for a party today.

By the way, I originally used powdered sugar. Not sure if regular or powdered is best

I can think of three approaches:

  1. Leave as-is
  2. Re-apply another thin layer above the existing soggy layer
  3. Re-melt the existing soggy layer, hoping that it sets in crunchy.

Any alternative ideas or suggestions?

Improve this question
1
  • Plus one for basically answering your own question! :)
    – Jennifer S
    May 23, 2014 at 14:49

1 Answer 1

Reset to default
4

Just before the party, sprinkle some granulated sugar on top. Use a blowtorch (preferred) or a very hot broiler to "brulee" the new sugar. That will cause both the old and new sugar to get browned and crunchy.

I just saw this on a related question. Alton Brown on Creme Brulee. He shows great blowtorch technique, do it just like that and you'll be fine, no need to remove the soggy layer.

Improve this answer
3
  • 2
    Yup, this is exactly what you need to do. Remember, the "crust" is just caramelized sugar. If it gets soggy, just add some more sugar and re-burn it with a torch.
    – Matthew
    May 22, 2014 at 22:18
  • 1
    You may want to keep the flame a little further from the top than normal for a few passes, just to help re-melt the layer underneath without burning the new top.
    – logophobe
    May 23, 2014 at 18:45
  • 1
    I love to hear after-the-fact success stories! My pleasure. :)
    – Jolenealaska ♦
    May 23, 2014 at 20:20

Your Answer

By clicking “Post Your Answer”, you agree to our terms of service and acknowledge you have read our privacy policy.

Not the answer you're looking for? Browse other questions tagged or ask your own question.