The Nuances of Sugar

• Classic creme brulee recipes call for caramelizing with sugar. However, in many cases, the type of sugar is not specified. Often, the preferred sugar for caramelizing is superfine sugar or regular granulated sugar. The smaller the sugar crystals, the faster caramelization will occur. In “Mastering the Art of French Cooking,” Julie Child suggests using brown sugar to caramelize your custard. Although moister and clumpier than white granulated sugar, brown sugar has a richer and more distinctive caramel flavor ideal for recipes that blend nontraditional ingredients into the custard such as pumpkin and spices. Raw sugar also works, though the sugar crystals are larger and harder, and therefore require more heat to achieve caramelization. The longer it takes to caramelize the sugar, the more likely it is that the custard will begin to melt.

Using a Blowtorch

• When it comes to caramelizing, kitchen blowtorches are the quickest and easiest way to get the job done. Sprinkle a thin layer of sugar over the baked and cooled custard and ignite the torch. Move your hand slowly back and forth, allowing at least 2 inches from the surface of the custard. As the sugar melts, it will begin to caramelize. If desired, add additional sugar and repeat the process. Kitchen blowtorches may be purchased at hardware or kitchen supply stores.

Using Your Broiler

• When you don’t have a kitchen blowtorch, the broiler in your oven will also work to caramelize the sugar on your custard. Sprinkle a thin layer of sugar on top of the baked and cooled custard. Turn the broiler on high and use a baking sheet to transport the custard into the oven. Place the baking sheet in the center of the rack, with the custard 2 to 3 inches away from the broiler heat. Keep a close eye on the custard and remove it within three to four minutes, or once the sugar has melted and caramelized.

Tips for Effective Carameliziation

• Make sure your custard has chilled for at least four hours before you begin to sprinkle and caramelize the sugar. Sprinkle approximately 1/8 inch of sugar on the custard. Using too little sugar will prevent caramelization; using too much sugar or very course sugar may leave your custard with uncooked sugar. Shake the ramekin gently to evenly distribute the sugar. Clean the edge of the ramekin before flaming or broiling to prevent the sugar from sticking.