1
vote
1answer
185 views

How to make a smooth crème brûlée top

I make crème brûlée from the Alton Brown recipe and it ends up delicious. However I am still in search of a method that will produce a smoother crust on top. I use a thin layer of turbinado sugar and ...
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1answer
646 views

What causes the sugar to turn grainy after I have cooked it for a glaze or cooking it with butter for carmelizing?

I tried several times to cook the glaze for a strawberry glaze pie and the sugar, water, and cornstarch would thicken but then the sugar would turn grainy. I have also tried to boil water, sugar, and ...