Très fabulous
Puddings are baked in a hot water bath to retain their silky-smooth texture . But a hot water batch is a danger zone for pudding: Getting water in the mix will ruin the texture, giving it a pebbled surface and soggy interior. Avoid this problem with a tip from Martinez: wrap the bottoms and sides of your ramekins with aluminum foil that reaches up higher than the ramekin. This "fence" helps guard against any splashes as you transport the water bath.
"You really need to use white granulated sugar," says senior food editorThe small granules caramelize quickly, meaning the sugar won't get overly burnt and the pudding won't melt. Also, he points out: The white crystals provide a visual cue as you're torching it. As soon as the white sugar turns a golden brown, you know you're close. The crystals of raw sugar are already brown, making it harder to know if you're overshooting the mark.
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