Prep 3 mins
Cook 1 hr
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.
- 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.