For you Creme Brulee experts...what type of sugar on top?

[TheNinja]

For Creme Brulee, what type of sugar do people typically put on top to torch? Regular "white" sugar, powdered sugar, or sugar in the raw (like those bigger brown crystals). I understand the finer the sugar the thinner and more delicate the crust.

 

[ShawnD1]

Did anyone else look at Brulee and read it as Bruce Lee?

 

[Blackjack200]

I would also like to know if you need to use a vanilla bean. Every recipe that I've seen calls for it.

 

[GagHalfrunt]

Regular granulated white sugar is best, brown is 2nd best. DO NOT use powdered.

 

[slayer202]

regular granulated sugar

 

[Blackjack200]

Regular granulated white sugar is best, brown is 2nd best. DO NOT use powdered.

Does it catch completely on fire?

 

[Platypus]

regular sugar

real vanilla is a must in my opinion.

 

[DingDingDao]

Regular granulated white sugar is best, brown is 2nd best. DO NOT use powdered.

This man, the truth he speaks.

 

[spidey07]

regular sugar

real vanilla is a must in my opinion.

Agreed. And make sure to use a torch to get that carmely crackly crust.

Real vanilla beans is a must in the custard and also a must to mix with the sugar.

 

[Blackjack200]

Agreed. And make sure to use a torch to get that carmely crackly crust.

Real vanilla beans is a must in the custard and also a must to mix with the sugar.

Where do you get them? Do you just order them on Amazon or something?

 

[DingDingDao]

Agreed. And make sure to use a torch to get that carmely crackly crust.

Real vanilla beans is a must in the custard and also a must to mix with the sugar.

You can get away with using a broiler if you have to. Plenty of restaurants use a salamander instead of torching.

Oh and forget using a crappy culinary torch. Get a blowtorch from Home Depot. It's cheaper and much more effective. I learned this from my wife, who's a pastry chef.

 

[spidey07]

Where do you get them? Do you just order them on Amazon or something?

Or grocery store. They're pretty expensive but well worth it. It's best to let the bean and suger sit together. I have a special container of "Brulee" sugar that's sealed and has sugar and a few beans in it. Just opening it the smell is intoxicating.

 

[DingDingDao]

Or grocery store. They're pretty expensive but well worth it.

You can reuse vanilla beans as well. Just wash them off, dry them and put them in your sugar bin. Voila, vanilla sugar.

 

[TheNinja]

I don't have any real vanilla beans - I have a feeling powdered sugar would just start on fire or something. Thanks for the replies btw.

 

[TheVrolok]

Fun that this topic would come up as just last night I made a few small servings (say 3-4 oz) of Creme Brulee topped with regular white sugar, vanilla white sugar, brown sugar, and powdered sugar. I then had 4 people come over and blind taste test each. For what it's worth, the top choices were the brown sugar and the vanilla white sugar.

 

[TheVrolok]

I don't have any real vanilla beans - I have a feeling powdered sugar would just start on fire or something. Thanks for the replies btw.

It doesn't any more so than other sugar, I had no problems using it from a technical stand point.

 

[TheNinja]

Fun that this topic would come up as just last night I made a few small servings (say 3-4 oz) of Creme Brulee topped with regular white sugar, vanilla white sugar, brown sugar, and powdered sugar. I then had 4 people come over and blind taste test each. For what it's worth, the top choices were the brown sugar and the vanilla white sugar.

Interesting. I read brown sugar is good but has to be dried out in the oven or something first.

 

[TheVrolok]

Interesting. I read brown sugar is good but has to be dried out in the oven or something first.

It's far easier to spread in a thin layer if it's dried. Moist brown sugar clumps and it's not as easy to form a nice thin layer to caramelize.

 

[JulesMaximus]

regular granulated sugar

This.

 

[MagnusTheBrewer]

Regular sugar works fine but, I like to use large crystal/raw sugar.