Description
Learn how to caramelize crème brûlée perfectly using a culinary torch or oven broiler to create a golden, crisp sugar crust. This guide walks you through the process step by step for a flawless finish every time!
Ingredients
Scale
- Fully prepared and chilled crème brûlée custards
- 2 teaspoons superfine (caster) sugar per ramekin
- Culinary torch (or an oven broiler as an alternative)
Instructions
Using a Culinary Torch:
- Sprinkle Sugar: Evenly spread superfine sugar over each chilled crème brûlée.
- Torch the Sugar: Hold the culinary torch 6 inches away and move it in small circular motions until the sugar melts and turns golden brown.
- Cool & Serve: Let the sugar crust cool for 1-2 minutes until it hardens, then serve immediately.
Using an Oven Broiler (Alternative Method):
- Preheat Broiler: Set the broiler to high.
- Prepare Ramekins: Place crème brûlée dishes on a baking sheet.
- Caramelize: Broil for 2-4 minutes until the sugar melts and browns, rotating as needed.
- Cool & Serve: Let the sugar harden for 1 minute before serving.
Notes
- Superfine sugar melts more evenly than regular granulated sugar.
- Keep a close eye on the caramelization process to avoid burning.
- Serve immediately to maintain the crisp sugar crust.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: Caramelization
- Cuisine: French
Keywords: Crème Brûlée, Caramelized Sugar, How to Caramelize Brulee, French Dessert