Crème Brulée Sugar

"There are so many crème brulée recipes on this site, but here’s the best way to make the crispy sugar topping for them (not the custard). You’ll need a kitchen torch or even a propane torch found in hardware stores. Don’t use the oven broiler… they heat unevenly and cause curdling."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
1hr 3mins
Ingredients:
2
Yields:
6 brulee toppings
Advertisement

ingredients

Advertisement

directions

  • Combine both sugars, then spread the mixture out on a parchment-lined baking sheet.
  • After baking the bruleés, turn off the oven and place the baking sheet inside for an hour to dry out the sugar.
  • Transfer sugar to a food processor and pulverize until fine. Store in an airtight container until ready to caramelize.
  • Blot tops of custards dry with a paper towel, if needed. Sprinkle 1-2 tablespoons sugar mixture over each one; tap out any excess sugar.
  • Using a kitchen or propane torch, melt the sugar bay waving the flame 4-8 inches from the surface.
  • Burn until surface of the custard is caramelized and no dry sugar is visible. Let stand 3-5 minutes before serving.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

Have any thoughts about this recipe? Share it with the community!
Advertisement

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes