Doesn't have to be brown, u can use what u have or what u want to use.BTW, you have to use brown sugar on crème brûlée, not regular sugar. Just sayin'....
I'm saying that's what people USUALLY use for the sugar on top of crème brûlée. whether you think it might be overpowering or not doesn't change the fact that most chefs, etc. use brown sugar...As u are "just sayin'" , there is no hard and fast rule on the type of sugar used. Using brown sugar has more molasses content (and is more acidic and can be more bitter) and may not be an appropriate match depending on the flavor of the custard base. Even with a classic vanilla custard, it may be overpowering depending on how much vanilla/type is used (as well as how much sugar is topped and how strongly it is torched).
deleted, and edited to aboveI'm saying that's what people USUALLY use for the sugar on top of crème brûlée. whether you think it might be overpowering or not doesn't change the fact that most chefs, etc. use brown sugar...
yea, I've edited to what I simply should have said- chill indeed =DDude... the autism is too much... I said USUALLY. That doesn't mean ALWAYS. Just chill......