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Creme Brulee HELP!

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Creme Brulee HELP!

Tink | Feb 14, 2006 09:43 PM

I just made 40 ramekins of ginger creme brulee for a luncheon tomorrow and had someone else pull them out since i had to run an errand. Just got back and i see they are not done yet. They are definately too loose. They are now barely luke warm... Can i put them back in the oven now? or will they firm up for tomorrow? Can i cook them more tomorrow, cold? Should i freeze them and serve them that way? Anyone have any experience with this?
Any suggestions would be appreciated.

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