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?
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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.