Creme Brulee

What I said was that you have several options in topping your creme brulee. Your custard may not carmelize if it is too underdone. What does it look like--can you pour it ?--if so, I think you'd better look at B below. If the custard is somewhat set and is in jelled, look at A.

A. If your creme brulee has jelled:
1. Carmelize the top and add a dolop of whipped cream before serving, or;
2. Carmelize the top and spoon some fruit sauce over it right before serving, or;
3. Carmelize the top and then make a caramel sauce, chill it to tepid and then put it on right before serving.

B. If you can pour your custard and it is really loose, forget about serving it as a creme brulee:
1. Serve the custard spooned into parfait dishes layered with pound cake, fruit sauce, and top with whipped cream, or just layer it with the fresh fruit sauce in a pretty dish.

Your custard is loose because: 1. You may not have baked or cooked the custard long enough, or, 2. It may not have been in the fridge long enough and it will still look underdone, or, 3. The recipe that you selected may not have enough egg yolks in it.