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Creme Brulee: Brown Sugar or White?

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Creme Brulee: Brown Sugar or White?

Gourmando | Apr 14, 2004 07:57 AM

I've seen both recommended. I've also seen recommendations that brown sugar be sieved and/or dried before caramelizing.

Which is better, and why? If it's brown, should one use light or dark brown? Are there other secrets/tips out there?

Let loose the 'hounds...

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