What not to do when making crème brûlée?
Getting the custard into the ramekins without getting water into the mixture during the creme brulee Lees meer
Which sugar is best for caramelising?
Selina Korkmaz
2025-11-12 22:27:23
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You should use refined white granulated or caster sugar to make caramel.
Avoid using brown sugar or raw cane sugar as they contain impurities that inhibit caramelisation and also the already brown colour can make it harder to assess when the all important reaction is taking place.
Danique Sanders
2025-11-03 10:45:49
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: 2
You should stick to caster sugar when making caramel. Other sugars like brown sugar and unrefined sugar can contain impurities which affect the caramelisation process. This can cause the sugar to burn before it caramelises.
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What is the secret to a creamy crème brûlée?
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