Some cosmetic changes in preparation for larger site changes in the works.
Part of the joy of creme brulee for me is the contrast between the hot/warm crunch of the topping
Joined: Dec 11, 2005
Posted to Thread #29371 at 4:31 pm on Jan 18, 2017
against the custard. I am disappointed when it comes out of the fridge and is all cold. Why would you want to do that? It is part of the presentation to do it at the table, do yours first, then pass the torch and let the guests do their own. It is very fun!
~*Many things will catch your eye, but only a few will catch your heart...pursue those*~
Other messages in this thread:
- 29371. How far in advance can I caramelize the sugar on Creme Brulee before - oli - 4:10pm on 01/18/17 (7)
- I've done it several hours earlier.... - SallyBR - 4:27pm on 01/18/17
- Part of the joy of creme brulee for me is the contrast between the hot/warm crunch of the topping - KarenNoCA - 4:31pm on 01/18/17
- You can do ahead, but like Karen I love the contrast of the hot crunchy top and cool custard. [NT] - LisainLA - 5:00am on 01/19/17
- How soon after it comes out of the oven, do you cararmelize? [NT] - oli - 4:40pm on 01/20/17
- I always thought it had to be cold? You want the cold custard versus the hard shell of the sugar - MarilynFL - 4:57pm on 01/20/17
- That's how I have always done mine, so it caught my attention to have the contrast - oli - 6:54pm on 01/20/17
- I thoroughly chill before caramelizing the sugar topping. - LisainLA - 1:11am on 01/21/17