How to get a better brûlée topping
I’m happy with my creme, but never happy with my brûlée. I use turbinado sugar, 1-2 teaspoons per serving (the shallow, fluted dished about 4” in diameter) and a torch to burn it. It always ends up paper thin. I like the thicker burnt sugar crust I get at restaurants. What do I need to do to get that.