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

T

TheNinja

Lifer
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.
 
spidey07 said:
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.
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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.
 
Blackjack200 said:
Where do you get them? Do you just order them on Amazon or something?
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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.
 
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.
 
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 said:
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.
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Interesting. I read brown sugar is good but has to be dried out in the oven or something first.
 
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