Blueberry Creme Brulee

I have to say, that my experimental blueberry creme brulee has turned out incredibly fantabulous! Now I'm buzzed. I need to go on a search for how to possibly keep left-over creme brulee, and how long I can expect to keep it before it becomes dangerous.
I wonder if it can be frozen, thawed, and renewed with more brown sugar just before broiling again. I used butter scotch schnapps since I had no rum. It turns out to go well with blueberries. I had no idea until actually tasting it this morning. Anyway, here's the recipe I used. I modified it changing the berries and having less of them, and the schnapps substitute, with less of that too. I guess it was all done with about a third less of the ingredients.
Here 'tis:
Strawberry Creme Brulee
8 c Strawberries, hulled, 2 tb Rum, 2 c Whipping cream, 3/4 c Packed brown sugar.
Halve strawberries; place in shallow 12 cup baking dish. Drizzle with rum. Whip cream; spread over berries.
Press sugar through sieve to cover whipped cream evenly; cover with plastic wrap. Refrigerate for at least 8 hours or up to 12 hours.
To serve, broil for about 2 minutes or until sugar is crisp and caramel-colored. Serve immediately. Makes 12 servings.
Happy New Year!