Quote:
Originally Posted by BigV
those look delicious bbro, I would have one for breakfast. nom nom nom nom. I agree about the freezing part too. Way to go!
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Separate question.
How do I get a creme brulee to have that hard candy top?
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several folks responded, thanks.
I prepared the last of three of these this morning and it worked out great.
They were prepackaged in little plastic clamshells, but came with the custard in a wide shallow ramekin and a plastic envelope the size of a teabag filled with syrup the color of tea to be poured on the top. I blazed this syrup mercilessly with my torch and all I got was boiled syrup. I thought perhaps I was getting creme caramel instead of creme brulee. For the third one I took a spoonful of granulated white sugar and sprinkled it over the top of the syrup (which I poured onto the custard first). Then I burned/carmelized the sugar. It, too, melted, but then after letting it rest it hardened into the candy top I was hoping for. It worked great. I'll be making these again.