I have some sugar that contains ground-up vanilla beans. I think it would be great for topping creme brulee, provided the bean bits don't burn and turn bitter when torched. Does anybody have any experience or insight on this?
To be sure, sprinkle the vanilla sugar on the brulees, you don't need much as it is full of flavour, the a thin layer of regular sugar that you can torch without burning the bits of vanilla.
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