The online cookbook for entertaining and gourmet recipes.
username
password
Caramelising Crème Brulee
Recipe serves
:
N/A
A Little Background
The caramel top is what really makes a brulee a brulee, without it, it really is just a pot of custard. The term brulee however is slightly deceiving as it translates literally into burnt and many people interpret that to mean that the top of a brulee should be charred black. When really the term should be interpreted as meaning “to burn”, as that is what is happening to the sugar as it caramelises, it is being burnt. What you want to achieve when “burning” the top of your delicious brulee is a solid layer of sugar that is as brown as possible without being actually burnt; a deep rich brown.