Can I fix my unset Crème Brûlée bars
It's a bit late for &quot;tomorrow morning&quot; but I would've baked them again at 190°F to evaporate most of the extra moisture.
Why 190°F? Well, that is below the boiling point of water but will still get rid of the soupy texture by removing the excess of water without over-baking the entire thing.
Alternatively, you can also just rename the end product to &quot;Crème Anglaise Brûlée&quot; as that is what you ended up with: still tastes good, but just has a different texture and who knows that some people will like your version better as it's &quot;lighter&quot; then the original!!!
:-)