Can I save a Creme Brûlée with a soggy crust?
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?
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Just before the party, sprinkle some granulated sugar on top. Use a blowtorch (preferred) or a very hot broiler to "brulee" the new sugar. That will cause both the old and new sugar to get browned and crunchy.
I just saw this on a related question. Alton Brown on Creme Brulee. He shows great blowtorch technique, do it just like that and you'll be fine, no need to remove the soggy layer.
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