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Creme Brulee HELP!!!

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Creme Brulee HELP!!!

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4chowpups | | Sep 15, 2005 02:53 PM

Okay, I make the Lemon Creme Brulee Tart often from Epicurious, to great reviews. HOWEVER, being the hound that I am, I am not happy with the top. I cannot seem to get the thin crip layer of sugar like when I've had it out even though I have used a torch for this. I've followed the recipe which suggests putting it under the broiler and I find that it browns considerably but isn't crisp. I've used a propane torch which I bought specifically for this purpose and it usually ignites the sugar and then blows out. I was thinking it over today and wondering if I used enough sugar? Also, I've seen recipes calling for brown sugar, does that make a difference? I also notice that not all of the sugar browns which is a major irritant to me, I hate the thought of tasting granulated sugar...yuck! As I don't eat this one (make them to sell or donate) I cannot help but cringe when I see the sugar granules on top amidst the browned surface. No one complains in fact I continue to get tons of praise for this but I know it isn't what I want it to be...HELP HOUNDS!!!!!

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