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creme brulee caramel topping solution

James Iskandar | 26 Nov 2018 in Techniques | 0 Responses

How to make the caramel topping on creme brulee stay crusty and stable even after storing?

Almost all of my customer file a complaint about their takeaways and it's all about the caramel that turns into liquid. I do know that the sugar should be torched right before the dish is served but on takeaways, that's just not possible. I need a solution for a more stable and crusty caramel topping.

Best regards, James Iskandar

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