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I would like some tips on the best way to brûlée. What kind of sugar is best to use, which technique works best, which torch?

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I would like to some tips on the best way to brûlée. What kind of sugar, what technique, what torch, what temp for the custard? All tips appreciated.

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  1. Superfine sugar and disperse it evenly and not too heavily

    1. I like sugar in the raw, and I use a torch. I've never tried it in the broiler, but my broiler is less than awesome, so I wouldn't bother.

      Make sure your custards are ice cold. I usually make mine the night before, and blot any condensation off the top with a napkin, before I sprinkle the sugar.

      1. Thanks for these replies. I think I'm about to take the "brûlée" plunge!