Reheating a crème brûlée can be a delicate process, as the dessert is traditionally served with a chilled custard base and a contrasting warm, crispy caramelized sugar topping. If your crème brûlée has already been brûléed (i.e., the sugar has been caramelized on top), reheating it without ruining the texture can be quite challenging. If it has not been brûléed yet, the process is somewhat simpler.
Here’s a step-by-step guide on how to reheat crème brûlée, depending on whether the sugar has been caramelized or not.
Reheating Non-Brûléed Crème Brûlée
Step 1: Preheat Your Oven
Start by preheating your oven to a low temperature, around 300°F (150°C). A low oven temperature will warm the custard without overcooking it.
Step 2: Prepare Crème Brûlée for Reheating
Take the crème brûlée out of the refrigerator and let it sit at room temperature for about 10 to 15 minutes. This will help the custard to warm up evenly.
Step 3: Place in Oven
Place the ramekins in a baking dish and fill the dish with boiling water halfway up the sides of the ramekins. This creates a water bath that will help maintain a gentle heat around the crème brûlée.
Step 4: Reheat
Put the baking dish in the oven and reheat the crème brûlée for about 15 minutes, or until it is just warmed through. The time needed may vary depending on the size and depth of your ramekins, so check regularly.
Step 5: Chill if Necessary
If you plan to serve the crème brûlée cold, let it cool at room temperature for a few minutes after taking it out of the oven, then refrigerate until you’re ready to serve. Before serving, add sugar and caramelize the top as usual.
Reheating Brûléed Crème Brûlée
Reheating a crème brûlée that has already been caramelized on top is not recommended because you run the risk of melting the sugar into the custard and losing the crispy texture that is characteristic of this dessert. The custard base should be kept cool and creamy when serving, and reheating it would alter this texture.
However, if you need to warm a crème brûlée that has been in the refrigerator, you can try warming it gently. Use a kitchen torch to lightly pass over the sugared surface once more, which can remove the chill from the surface. It’s important to do this quickly and at a distance so the sugar doesn’t become too runny.
Generally, crème brûlée is usually brûléed just before serving rather than reheated. For the best texture and temperature contrast, prepare the custard in advance, chill thoroughly, add sugar to the top just before serving, and caramelize it to create the delightful crackling top layer.
Tips
- Always keep an eye on the dessert while it’s in the oven, as crème brûlée can go from perfect to overdone quite quickly.
- To test if the crème brûlée is warmed through, gently shake one of the ramekins. The custard should jiggle slightly, but not be liquid.
- If you’re planning to make crème brûlée in advance and reheat it, it might be better to store the custard in the fridge and only add and caramelize the sugar topping before serving.
Remember, crème brûlée is best enjoyed with its signature contrast of temperatures and textures, so try to maintain the cold custard and hot sugar topping if at all possible.