1. Combine both sugars, then spread the mixture out on a parchment-lined baking sheet. 2. After baking the bruleés, turn off the oven and place the baking sheet inside for an hour to dry out the sugar. 3. Transfer sugar to a food processor and pulverize until fine. Store in an airtight container until ready to caramelize. 4. Blot tops of custards dry with a paper towel, if needed. Sprinkle 1-2 tablespoons sugar mixture over each one; tap out any excess sugar. 5. Using a kitchen or propane torch, melt the sugar bay waving the flame 4-8 inches from the surface. 6. Burn until surface of the custard is caramelized and no dry sugar is visible. Let stand 3-5 minutes before serving. ---------------------------------------------------------------------------
Nutrition
Ingredients
