Insert an instant-read thermometer in the middle of the custard to check the readiness of creme brulee. Once it reaches 165 degrees Fahrenheit, it should shimmy and move easily. When putting the creme brulee into the oven, keep in mind that it can take over an hour, and a slightly less time in a convection oven. However, the patience will be well rewarded when the creme brulee is ready.
Once the creme brulee is ready, it can be chilled overnight. Before storing it in the fridge, make sure the sugar has caramelized. A thin layer of sugar is easier to caramelise. It is easier to caramelize a thin layer of sugar than a thicker one. To do this, use a blowtorch, or a grill function in your oven. Once the sugar is caramelized, the creme brulee is ready to serve.
The custard will taste better if it has been chilled overnight. Make sure the sugar has caramelized but not too dark or with speckles. These will impart a bitter taste. Before serving, the sugar should be caramelized for at most 30 minutes. Using a thermometer to check on the temperature will ensure a perfect creme brulee every time.
Creamy desserts have a short shelf life, but it can easily be stored for several days if the recipe calls for it. The shelf life depends on factors like temperature and humidity of the storage room. Generally, the creme brulee is ready to serve after about 20 minutes. To prevent any odors, cover the creme brulee tightly before serving. If possible, use pasteurized eggs and use non-fat milk.
To test if the creme brulee has reached the right temperature, it should sit for 45-60 minutes. It can then be chilled or refrigerated for up to 3 days. If the creme brulee is still lukewarm, it should still be fine. However, refrigerating it can cause the sugar to absorb moisture, softening the custard and making it softer. The custard cannot be burnt back up to make it crisp.
Creme brulee should be consumed within three days. It should be refrigerated overnight before serving, and it can be stored for up to a month in the freezer. It can also be frozen and eaten within three days of its preparation. It should be thawed completely after being frozen. To give it an unexpected kick, you can add cinnamon to it if it is still a little soft.
Creme brulee contains a large amount of fat. It is approximately 30% of the total dish’s weight. Although milk fat is solid at room temperatures, it melts below the body’s temperature. Creme brulee is rich in texture and creamy because of this. Creme brulee contains egg yolks in addition to milk fat. The eggs contain three-fourths of an egg yolk, which contain an additional 35% of fat.