FOOD NEWS
The Best Type Of Sugar For Topping Crème Brûlée
BY LAUREN ROTHMAN
Crème brûlée is a rich, creamy dessert that requires only heavy cream, eggs, vanilla, and sugar to prepare. However, only the regular white granulated sugar works as its topping.
Regular 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.
Plus, caramelizing white sugar is easier due to the visual cues it provides. Raw sugar is already brown, so it can be hard to tell when it has caramelized sufficiently.
It may lead to over-torching, which can burn the sugar and melt the custard below it. Additionally, overly coarse sweeteners can negatively affect the dessert as a whole.