For creme brulee I love 2 parts granulated sugar, 1 part brown sugar. Mix and apply as you described. Torch. Then repeat again while the caramel is still sticky. You get a nice thin, spoon shattering crunch. The brown sugar is for flavor and dark color, and white sugar is for spread and crunch.
Golestandt t1_j6cown9 wrote
Reply to comment by MiniGnocchi in [homemade] crème brulée by MiniGnocchi
For creme brulee I love 2 parts granulated sugar, 1 part brown sugar. Mix and apply as you described. Torch. Then repeat again while the caramel is still sticky. You get a nice thin, spoon shattering crunch. The brown sugar is for flavor and dark color, and white sugar is for spread and crunch.