This sugar is designed to help with the caramelization on top of the crème brulee. If you were to just use regular sugar, it would take longer and wouldn’t look as pretty as mixing light brown sugar with regular sugar. This recipe gives you more than you need so you can save the rest for later use.
- 1/4 cup light brown sugar
- 1/4 cup granulated sugar
- Combine the two sugars and spread out on a sheet pan to dry for a few hours or overnight.
- Process the sugar mixture in a food processor until very fine.
- Sift the mixture.
- Store tightly covered in a cool dry place.