I've recently made some creme brulee, poured sugar on top of it and used a kitchen blow torch to caramelize it and capitalise on a finished product.
After that I put the creme brulee in the fridge overnight and when I checked on it in the morning the caramel (caramelised sugar) had disappeared, leaving only a brown trace behind.
I suppose it got dissolved into the creme or underwent some sort of change and it wasn't a hard caramel layer anymore but I wanted to ask for a more experienced user's opinion.
I should also mention that particular batch had less cream in it that it should and it turned out more egg-y.
The precise recipe was:
3 medium egg yolks
200ml whipping cream