Tip: Getting A Good Caramelized Top On Crème Brûlée

Recently, a friend of ours asked us, What do you think is one of the sexiest foods? Our response: Crème brûlée. We get so much pleasure in cracking that caramelized sugar top to get to the smooth, rich cream beneath it. Some people feel the burnt sugar is the best part. We'll show you in this post how to do it right.

To burn the sugar evenly, follow these steps accompanying the photo:

Add the sugar to the top of the custard.

With one hand, grab both sides of the ramekin and with the bottom of the ramekin still touching your working surface, gently shake it from side to side until the sugar settles into an even surface.

This is what it looks like when you've spread it evenly.

Light your chef's torch and start caramelizing one area until it's lightly browned. Grab a potholder and then rotate the ramekin so you can easily access a non-burned area. Lightly brown that area, and keep working in bits, turning the ramekin until the sugar is evenly browned and has formed a hard shell.

Voila! This is what you'll end up with - a perfectly browned shell of sugar waiting for a spoon to crack it.

(Images: Kathryn Hill)

Comments (11)

One of the only things I registered for when I got married last month was a kitchen torch so that I could make crème brûlee at home. Almost everything else in our kitchen is either very useful or just pretty--this was my one dumb gadget wish.

Best I've ever eaten was made with lavender at La Note in Berkeley, CA.

posted by rubykhan on April 25th 2008 at 11:44am
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I find that Turbinado sugar works the best for making a crusty top. It not only spreads well in a fine single layer but also burns more evenly.

posted by Comicgeek on April 25th 2008 at 12:30pm
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This brings back memories of eating luscious crema catalana in Barcelona....

posted by Michelle of Montreal on April 25th 2008 at 12:58pm
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can this be done using my broiler instead of a torch? As much as I like the torch, I can't justify the unitasker.

posted by taniworld on April 25th 2008 at 1:02pm
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Rebecca, get a welding torch: works just as well and you can weld with it! I found that the tanks of fuel for welding torches are the same as the ones on my (very small!) BBQ so it's kind of a win-win for me.

I've never had good results with the broiler, the creme just gets too warm and oozy.

posted by Tiamat_the_Red on April 25th 2008 at 1:20pm
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I second the turbinado sugar.
i also reccomend adding a little bit of orange peel to the milk/cream while making th custard (remove it before it sets). OMG, divine.

posted by lsk on April 25th 2008 at 1:20pm
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Amelie approves of this post

posted by fibbery on April 25th 2008 at 2:24pm
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oh no, i want some so badly now...

posted by Rachel Chew on April 25th 2008 at 2:41pm
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I've found a regular blowtorch works very well for this. My recommendation is to hold it farther back than you would a kitchen torch because the flame is larger. They are however, much more economical and far more awesome looking to wield. You can also use it for many more tasks.

posted by Zora on April 26th 2008 at 3:24pm
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Tiamat, you are right. I recently had to buy a welding torch to solder a pipe and it crossed my mind that I can finally make a proper creme brulee. Any recommendations as to recipes?

posted by delecson on April 26th 2008 at 4:37pm
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i am hoping now that I can perfect the top crust..brulee... I have the blow torch and all but may have not put enough sugar on the top! thanks for all the tips! gitasan

posted by Gitasan on May 1st 2008 at 5:57am
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