Should creme brule be served cold or warm?!
Should creme brule be served cold or warm?
I am serving creme brule as a dessert and was not sure if it is supposed to be served as a warm custard or a cold custard. I know it gets a caramilzed sugar top but I am unsure about the actual custard itself.
Answers:
Warm is ok or it depends on a person. <*-*>
Warm is normal
room temp
It should be served at 110 Fahrenheit.
I would think warm
Usually room temp is about right. too hot and its kind of runny and too cold, You dont get the full flavor since cold temps mask flavors.
Eat it COLD, excellent believe me, see for yourself.
don't know why some people mentioned warm or room temperature????
must be eaten cold!
Enjoy.
In order to set up properly the custard should be cold. Then you take it out of the fridge, and brown the sugar on top. The top will be a little warm, but the middle and bottom cool.
The creme brule should be cooled after you bring out of the oven and then covered in plastic and efrigerate for 8 hrs to overnight then remove and remove the plastic wrap from each ramekin and use a paper towel to gently soak up any moisture that may be extruded from the custard tops. Pour about a teaspoon of turbinado (sugar in the raw) sugar in the middle of each custard. Gently tilt the ramekin and let gravity and gently shaking move the sugar around until the top surface of the custard is covered evenly with turbinado sugar. Using a kitchen butane torch, propane blow torch, or welding torch (whatever strong open flame you've got lying around), heat the sugar until it bubbles and changes color. With a small butane torch, I take my time and don't move from one side of the creme brulee to the other until the spot I've been working on has achieved the brown color that I want. This takes a little over a minute for each creme brulee. (The process is faster with a larger torch.) Don't worry about heating up the custard underneath, we'll refrigerate the creme brulee for a bit before serving. Do worry about lighting your kitchen counter on fire. I usually place the ramekin on a piece of aluminum foil placed over a cooling rack.
Once you're done scorching your cream, place the ramekins back in the refrigerator for about 45 minutes. The caramel will still be hard, but if you wait too much longer, the sugar will start to soften and dissolve into the custard.
Cold.