There are few desserts that I like better than a good Creme Brulee. I like the caramel topping to be very delicate and the custard beneath just room temperature. Just the slightest tap of one's spoon should produce the familiar crackle of shattering caramel. Many say that drying brown sugar in the oven is the best way to get a crunchy caramel top. I found superfine sugar a bit easier and it still produced the same delicious results when attacked by the heat of my blowtorch!
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