Michelin Chef’s Secret Trick for Brûlée

Ingredients

• 1 cup Granulated White Sugar (use standard granulated sugar; no brown sugar)

Instructions

1. Measure Sugar

   Measure 1 cup (about 200 g) of granulated white sugar and set aside.

   Time: PT2M

2. Dry Caramelize Sugar

   Place the saucepan over medium heat. Add the sugar in an even layer and let it melt without stirring; gently swirl the pan occasionally to ensure even heating. Watch for a deep amber color (about 340°F/170°C).

   Time: PT12M

   Temperature: 340°F

3. Transfer to Silicone Mat

   When the caramel reaches amber, remove the pan from heat and immediately pour the liquid onto a silicone baking mat, spreading it thinly with a spatula.

   Time: PT2M

4. Let Caramel Set

   Allow the caramel sheet to cool and harden completely at room temperature.

   Time: PT15M

5. Break and Pulverize

   Break the hardened caramel into small pieces, place them in the food processor, and pulse until a fine, uniform powder forms.

   Time: PT5M

6. Sift and Store

   Sift the powder through a fine mesh sieve into an airtight container to remove any remaining larger bits.

   Time: PT2M

Nutrition Facts

Calories

50

Protein

0g

Carbohydrates

13g

Fat

0g

Fiber

0g