tl;dr version in crimson




I recently started making my own creme brulee

It's a treat I enjoy but it's often not on a menu or I won't time/appetite for it after dining out.

I have had a little difficulty in getting the sugar to caramelize just right.

I've tried brown sugar, white sugar, and sugar in the raw.



I had the best success with white sugar but it's still not getting a nice thin crisp layer like I'm wanting.

To get the crispness I want, I find myself having to add way too much sugar and getting a thick layer.

The butane torch in use is a small handheld one so I hold the flame a little closer than you would with a larger torch but I don't think heat is an issue.

I suppose I should go to the hardware store and get a nicer torch, though.


Does anyone have experience with a sugar that works best for them?

Any tips on caramelizing in general?


I'm going to try a blend for the next sugar I use: 1/2 cup packed brown sugar, 1/4 cup plain white sugar

Cuisine at Home Magazine suggested I try that.



Oh, and the super ghetto part:

I thought preparing the creme would be an issue for me as I do not know how to cook hardly anything.

As horrific as it may sound in the culinary community, I found that some good vanilla pudding works just as well.

you need a lot of sugar to get a nice crunchy top

It's either inconsistent when thin or too thick when crunchy throughout.

Maybe I do need a better torch.

http://culinaryarts.about.com/od/bakingdesserts/ss/caramelize_cb.htm
I was making this for a culinary arts class a few weeks ago, this site helped a lot.

You are not french bro.

Si tu veux , tu peu m'envoyé un message privé et je te montera comment faire.

This post was edited by Psudoephedrine on Dec 17 2011 09:41am

haha i know this problem myself. (i cook for 9 years now in a high lvl restaurant.)

u need to use a kitchen tool i just forgot how its called.

its that thing u use to let flower trough it ,.... ( a round thingy... )

u put the sugar in there and just go above the plate u want to caramalize...


hope i helped u .

a sifter? no that's not his problem

http://nuts.com/cookingbaking/sweeteners/brown-sugars/raw.html?gclid=CPzokcW-z64CFSzptgoddG8n8Q

raw brown sugar is my favorite, sprinkle enough on there to coat the top... they are pretty big sugar crystals and either use the torch you have or put it under your broiler in the oven

i personally like the broiler better than the torch.. depends on how much time you have really

broiler is a good suggestion. i've always used white sugar in restraunt kitchens coming up as a line cook. try holding the torch to the side and aiming across while rotating the dish. seems to be easier to get even caramelization especially on the edges, without burning the sugar. if you try the broiler be sure you doint have the tep too high just feel it out however your oven works. turning is crucial in the oven as well.

also a book called Joy of Cooking is an amazing book any home cook should have. Creme Brulee in there is very straightforward and easy to comprehend.

happy cooking!

The chef at the catering company I work for teached me this
Maybe it helps you too; use brown sugar, cover the whole creme with sugar, empty out the surplus sugar back in the box, the creme should now be completely covered with a thin sugar layer, use an angle between 45°-60° for the butane torch and keep it moving while caramelizing the sugar.
Voila!