I found the key to creme brulee crusting!
"Cuisine at Home" Mag:
1/2 cup brown sugar
1/4 white sugar.
Mix well, dry in oven, pulverize.
My recipes just called for brown sugar sprinkled on top. This resulted in small localized fires during the torching process. The new recipe leads to a nice even crust.
Plus there are recipes for lemon ginger and pumpkin maple creme brulee in the same issue.
Man, I could do an entire thread on creme brulees I have known and loved! Andiamo in Tierra Santa had a cranberry gran marnier version one year. Oh my! Good, but still not the very best I've had tho!
<small>[ 01-28-2005, 09:36 AM: Message edited by: piqaboo ]</small>
Altoid - curiously strong.