Anonymous Modernist 3225

It is hard to define what thin and thick is. I guess my original number of 2-3 mm was too high. What I meant is that the layer that I get with powdered sugar ( what we here in the NL typically would put on cakes in a dry form) is too thin. The layer thickness with cane sugar seems to be exactly right, but it is less often crisp than with powdered sugar. It might be closer to 1 mm though - I'll grab a vernier caliper next time ;-)

thanks. Indeed I am not so familiar with the American names - I live in the Netherlands. I'll look for icing. In restaurants I often get a rather thick layer - well, at least in France. Raul

thanks for your replies. - I have tried brown sugar, but the kind of sugar does not seem to matter much... - Chefzilla, do you mean to use both icing and then sugar on top of this? I would like to get a nice thick cripsy layer (2-3 mm thick?).

Hi, unfortunately I couldn't find a recipe for a more 'traditional' crème brûlée in MC. I mean Cr.Br. made from cream and egg yolk. I am having trouble with getting a perfectly crisp caramelized layer on top. Sometimes I succeed, sometimes it is less crisp probably due to the still a bit moist cream. Air drying in the fridge doesn't seem to help enough. Should I use a different type of sugar? I tried granulated sugar, powdered sugar, cane sugar. Or should I change 'strategy'? I now caramelize the sugar with a torch. I hope you can help me so I can achieve a perfect crème brûlée every time. Thanks, Raul