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Crème Brulée Crunch
1 tsp unsalted butter, melted
175g granulated sugar
tsp water
ß Line a lipped baking tray with foil and grease with the melted butter.
ß Place the sugar in a saucepan. Cook over a medium-high heat until the sugar begins to melt, stirring
constantly, do not leave unattended.
ß Continue to stir for 3-4 minute, until the sugar is melted and coppery in color.
ß Remove from the heat and carefully stir in the water, the mixture will bubble slightly.
ß Pour directly onto the foil and spread as thinly as possible. Do not touch the sugar mixture with your
ngers, it will be extremely hot and will burn.
ß Leave to cool for 30 minutes. When cool and hardened, break into shards.
ß Store in an airtight container and sprinkle over Crème Brulée just before serving.
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