[durangojo]

i put a creme brulee with passionfruit cognac on the menu( topped with chambord marinated raspberries). my questions are, how long will they last and the recipe i have says to chill, then carmelize the sugar, then rechill...will this work? won't the sugar get runny? can i recarmelize it then if that happens? can i freeze these? or do i even have to?what recipe do you use?...i am hardly a pastry chef, but i do like sherry yards recipes in general, and i know they work....i am now thinking of replacing the passionfruit cognac with a ginger cognac..if you have never had it, it is soo wonderful...how much should i add, and is this an addition or a substitution for some of the cream? thanks all. i have a seasonal restaurant on a high mountain lake in s.w colorado. we are only open 4 nights a week, so i like to be careful with my selections, to maintain quality...thanks all