Creme brulee cake

Hi everyone, would like to ask for recommendations on how to prolong the 'crunch' of a creme brulee topping. We plan to launch a Creme Brulee Cake (chilled sto…

1. roytech reply

   If its a hard candy type of topping it will gradually soften due to moisture migration from the cake to the topping..If you can show us the formulation of your topping ,sbd its pr…

2. Food R&D Emeritus reply

   I am familiar with some recipes of cream brulee cake .They are not long shelf life items ..The presence of high moisture material adjacent to the topping will certainly not promot…

3. Allen reply

   Hi roytech, thanks for your reply. The topping is just a torched sugar, it's sitting on top of a thick egg custard (made of eggyolks, flour, and milk).

4. Allen reply

   I will try this suggestion. Thanks Roy!

5. Wayne Van Nieuwenhuizen reply

   Some sort of barrier technology used in ice cream choc compounds PGPR coating may assist to prevent moisture attacking sugar crust, maybe try and incorporate with an oil as mentio…

6. Carlos Toazza reply

   one solution is given the caramel separated to the cake and the consumer put it

7. Food & Material Scientist reply

   Any possibility of applying a (transparent) thin film between the two. I had tried using biofilms to prevent moisture leakage in the case of pizza (& toppings) materials like algi…