2007-01-22 14:53:55 · 6 answers · asked by MPG 2 in Food & Drink ➔ Other - Food & Drink
There should be enough sugar evenly distributed over the top of the custard so that the custard is no longer clearly visible
If the coating is too thick, bits of sugar will not be caramelized. Be sure to move the torch back and forth so that the sugar doesn't scorch.
About a tablespoon of sugar for an individual creme brulee in a ramekin would be about right.
You can also try using brown sugar.
Remember to torch the brulee's close to serving time. Once the sugar has been torched, do not refrigerate or the sugar will soften and not have that characteristic "crunch".
2007-01-22 16:16:15 · answer #1 · answered by Mio K 2 · 0⤊ 0⤋
enough to just cover the custard. If you use too much sugar, then only the top part gets carmelized and the under layer just melts leaving a soupy mess between the custard and the carmelized sugar. If you use too little, then you start to melt the custard as you are torching the sugar.
2007-01-22 15:23:01 · answer #2 · answered by chickmomma5 4 · 0⤊ 0⤋
The sugar should be thick enough that you can no longer see the custard; but not much thicker because then it will be all granulated when you torch it.
2007-01-22 16:33:11 · answer #3 · answered by fluteluvrr08 1 · 0⤊ 0⤋
It should cover the custard completely, maybe about 1/8 inch.
2007-01-22 14:58:30 · answer #4 · answered by cheetahgrrl623 3 · 0⤊ 0⤋
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2016-07-11 10:51:50 · answer #5 · answered by ? 3 · 0⤊ 0⤋
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2007-01-22 15:06:58 · answer #6 · answered by Anonymous · 0⤊ 0⤋