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:
- Leave as-is
- Re-apply another thin layer above the existing soggy layer
- Re-melt the existing soggy layer, hoping that it sets in crunchy.
Any alternative ideas or suggestions?