What is the best cream to use for crème brûlée?
Pour the large and small cartons of double cream into a medium pan with the milk. You will need dou Lees meer
What is the best sugar to caramelize on crème brûlée?
Giovanni Janse
2025-11-19 21:56:13
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For the caramelized sugar crust, we recommend turbinado or Demerara sugar. Regular granulated sugar will work, too, but use only 1 scant teaspoon on each ramekin or 1 teaspoon on each shallow fluted dish. Sprinkle each with about 1 teaspoon turbinado sugar.
Sven Korkmaz
2025-11-11 04:29:08
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Regular table sugar is just right.
Plain old table sugar, with its small crystal size, melted evenly and caramelized well, forming a thin, shatteringly crisp layer on top of the custard.
For best results, make sure to apply your sugar in an even layer.
About 1 teaspoon for a 6-ounce ramekin is plenty, whether you’re making a classic crème brûlée or our brûléed Turkish Rice Pudding.
Tap all around the edges of the ramekin to form an even layer, then torch with smooth sweeping motions, holding the flame a few inches from the sugar.
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What are some common mistakes when making crème brûlée?
Using the Wrong Size Ramekin is a common mistake people make with this iconic dessert. Using Whole Lees meer
Pepijn Sas
2025-10-31 12:33:48
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Caster sugar can be used to top the creme brulee, though it can take longer for the sugar to brown and caramelize so a blowtorch is slightly better if you are using this substitute.
Soft light brown sugar tends to have a higher moisture content and so doesn't always form a crisp crust as it cools, so is not a particularly good alternative.
Demerara sugar can be replaced with other sugars if it isn't available.
Riley Elberts
2025-10-31 10:18:11
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Plain old white sugar is the best choice for crème brûlée.
Regular white granulated sugar is actually the best choice for crème brûlée, according to Bon Appétit.
White sugar's small crystals easily melt under the heat of a blowtorch, meaning they'll caramelize quickly and leave the custard underneath nice and cool.
Caramelizing white sugar is easier due to the visual cues it provides, Bon Appétit writes.
White sugar turns golden brown when it's caramelized, and it's a lot easier to see when it goes too dark and has burned.
Foods Guy also agrees that granulated sugar is the best choice, stating that overly coarse sweeteners can have negative impact on the dessert as a whole.
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Is crème brûlée just egg custard?
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Is crème brûlée made with heavy cream or milk?
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