Mixman
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Has anyone had any success with the burn't sugar part of creme brulee? I am just stumped. I saw a man make some and put the fire to that sugary mix on top and scorch the dessert. I'm trying to duplicate that sugary yet burnt (delicious) sugar crust that is thin on top of the vanilla custard/creme. I'm thinking it would mix well with apple, caramel, pie crust as well as vanilla etc. Anyone had any luck and thanks for any advice or thoughts you might have.