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 storage) but we are facing challenges on how to maintain crunch of the sugar topping for at least 4 days. Able to preserve some of the crunchy topping for up to 2 days only. I tried using isomalt sugar but result is the same with regular refined sugar.
Thanks for the help!