Recipe by Sandi (From CA)
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.
Directions See How It's Made
- 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.