or Connect
ChefTalk.com › ChefTalk Cooking Forums › Cooking Discussions › Pastries & Baking › Brulee Topping sugars... what's your opinion?
New Posts  All Forums:Forum Nav:

Brulee Topping sugars... what's your opinion?

post #1 of 6
Thread Starter 
I've always used regular granulated white sugar when caramelizing my brulees however, I find I'm never truly satisfied with the end result. I'm going to finalize my opinion on this with the completion of a blind tasting next week and was looking to gather more input.

From my research and knowledge I've narrowed it down to 5 different sugars:

1) Superfine Sugar
2) Sugar in the Raw
3) Vanilla Sugar (would probably grind or use superfine)
4) half white/half light brown (first drying the brown)
5) Melting reg granulated white in a saucepan, emptying on baking sheet to harden, put through a blender, and use as top to torch.

***Please feel free to comment on any/all parts of this post. Your input is greatly appreciated and will be put use.***

THANKS EVERYONE!!!
post #2 of 6

Hi, interesting question.

I'm a firm believer in reg sugar since that was probably available when the brulee took place. I also feel it should not be an ingredient but a finish to the vessel to create contrast. Just me.

FOR YEARS I LIVED TO WORK! NOW I WORK TO LIVE!
Reply
FOR YEARS I LIVED TO WORK! NOW I WORK TO LIVE!
Reply
post #3 of 6
Thread Starter 
Makes sense, and can't say I disagree that it should be a contrast to finish, that being said wouldn't dark brown sugar contrast most (obviously ud need to dry it out first) ?

I personally dismissed it, but think it could b worth including in my experiment?
post #4 of 6

JsPlaffy,

Well you caught me. Yes some refined has molasses in it. But I think those were the old days which your post makes a lot of sense.

I think now a days the refiners add sugarcane molasses to refined sugar to make brown. I may be completely wrong though.

FOR YEARS I LIVED TO WORK! NOW I WORK TO LIVE!
Reply
FOR YEARS I LIVED TO WORK! NOW I WORK TO LIVE!
Reply
post #5 of 6
I used to work at a place that did half white/ half brown; you do have to dry it out, and sift it. I'd like to use demerara sugar... yum. I'm not sure how much difference you're going to get. I think you'll get more variation from different topping amounts and burn styles. Love to hear the final results.
post #6 of 6
Agreed with the above, i personally like the demerara sugar. And Panini, your absolutely correct, molasses is added to white granulated sugar to make brown sugar.
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Pastries & Baking
ChefTalk.com › ChefTalk Cooking Forums › Cooking Discussions › Pastries & Baking › Brulee Topping sugars... what's your opinion?