Topping for Creme Brulee
Asked by AdrianB. Answered on 14th February 2016
Full question
I find it difficult to use the blowtorch on Nigella's Creme Brulee between courses at a dinner party - it takes too long. Is it possible to use it well in advance or will the caramelised topping go soggy before serving? Thanks, Adrian
Our answer
The sugar topping for a creme brulee, such as Nigella's Creme Brulee (from Nigella Bites and on the Nigella website) should be shatteringly crisp and most recipes suggest caramelizing the sugar just before serving as if the sugar stands for any time the crust will start to absorb moisture from the custard and soften. If it is refrigerated for any length of time then this will also accelerate the softening process as refrigerators usually have moist air. Some people also like the contrast of the still-warm sugar against the chilled custard.
If you did want to blowtorch the sugar in advance then we would suggest doing this an hour in advance of serving the creme brulee. Leave the dish, uncovered, in a cool place until you are ready to eat it. The crust should still be firm enough to crack. However be careful not to leave the creme brulee out the fridge for more that two hours as it contains eggs.
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