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Demerara Sugar


Demerara sugar, an English version of turbinado sugar, is made from crystallized raw sugar cane juice with impurities removed. It is a relatively unprocessed sugar with a smooth sweet taste. Due to being largely unrefined, Demerara sugar retains a hint of natural molasses flavor. Its large, light golden brown, irregular shaped crystals can be baked without melting add a satisfying crunch and pleasant toffee flavor, making it an excellent garnish for baked goods including cookies, scones and muffins. Demerara sugar is also an excellent sweetener for coffee and tea drinks.

Demerara sugar contains minimally less sucrose than regular white sugar and also contains trace amounts of minerals like calcium, potassium and magnesium.

Demerara Simple Syrup

CombineĀ  1 cup Demerara sugar and 1 cup water in a small sauce pan. Dissolve the sugar over medium heat, stirring regularly until all of the sugar is dissolved. Remove from heat, let cool. Store in a sterile glass jar in the refrigerator for up to one month. Optional: To extend the life of your Demerara Syrup stir in a splash of a strong neutral alcohol (Everclear or high proof vodka) when the syrup is cool.

Creme Brulee

2 cups heavy whipping cream
1/4 cup plus 3 tablespoons granulated sugar, divided
2 teaspoons Madagascar Bourbon Pure Vanilla Bean Paste
3 egg yolks
1 egg
1/8 teaspoon Sea Salt
1/2 cup Demerera Sugar

Preheat oven to 325*F. Lightly butter six 4-ounce ramekins.

Combine whipping cream, 3 tablespoons granulated sugar and vanilla bean paste in a medium saucepan over low heat. Stirring constantly, cook until simmering and steam is rising, then remove from heat.

Whisk the egg yolks, egg, 1/4 cup granulated sugar and salt in a large bowl. Temper the eggs with the hot cream by ladling about 1/2 cup of the hot cream into the egg mixture, whisking constantly while adding. Continue gradually adding the hot cream into the eggs, whisking the whole time, until about half of the cream has been incorporated. Slowly strain the egg and cream mix back into the pot of cream, whisking to combine.

Pour evenly into the ramekins. Place the ramekins in a 9x13-inch pan that has a depth of at least 2 inches. Fill the pan with enough hot water to reach one-third of the way up the side of the ramekins. Bake for 40-45 minutes or until set. Let stand until cool. Chill, covered, until ready to serve. Before serving, sprinkle the demerera sugar evenly over the top of each creme brulee. Torch the top of each ramekin with a kitchen torch to caramelize the sugars or place the ramekins in a broiler pan and broil until the sugar caramelizes. If using the broiler to caramelize rotate the ramekins so the sugar caramelizes evenly and watch closely for burning. Allow the sugar to harden slightly, then serve.

Serves 6