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