Creme Brulee?!
Okay, I'Ve been chilling it for 20 hours (as instructed) and I have only yet to melt the sugar on top.
The photographer was supposed to come today but he hasn't shown up yet, I'm told he might come tomorrow, but nothing is certain yet.
Does anyone know if I can melt the sugar now and chill it 'til tomorrrow or will it look different then?
Note that it is mostly about how it looks.
Will it look any different or is the suggestion that you melt it on top right before serving taste-related?
Thanks in advance for your help.
Answers: M'kay, I am to be featured in a local baking magazine and I decided to a dish called Creme Brulee.
Okay, I'Ve been chilling it for 20 hours (as instructed) and I have only yet to melt the sugar on top.
The photographer was supposed to come today but he hasn't shown up yet, I'm told he might come tomorrow, but nothing is certain yet.
Does anyone know if I can melt the sugar now and chill it 'til tomorrrow or will it look different then?
Note that it is mostly about how it looks.
Will it look any different or is the suggestion that you melt it on top right before serving taste-related?
Thanks in advance for your help.
If you plan to melt the sugar with a little blow-torch (the best way), I would wait until about an hour before taking the pictures, or the moisture from below will make your caramellized "crust" soften up, and it won't look quite so spectacular.
Want to make it look really special? Cut some shapes out of heavy aluminum foil and lay them on the surface as stencils before flaming it, then lift them off...it looks great...
If it was me.. it wouldn't make until tomorrow. I would have already eaten it.
do the sugar topping tomorrow, it only takes a second to do. just keep it chilled 4 now.