Brûléeing

Bruleeing is the finishing step that gives creme brulee and similar desserts their brittle, amber top. A thin, even layer of sugar is sprinkled over a chilled custard and then melted and browned with a kitchen torch or under a very hot broiler or salamander.

Only a thin layer is needed. University and culinary school recipes suggest sprinkling the sugar just before serving, and using a torch or grill so the heat is intense and fast, which keeps the custard underneath cool and creamy. Turbinado, demerara, or fine granulated sugar all work.

The sugar first melts, then turns golden and finally dark amber, and it hardens into a crisp sheet within a minute. It can also be used on tarts, rice pudding, grapefruit, and fruit. Serve soon after, since the crust slowly softens.