How to Get the Perfect Crème Brûlée Top: Pro Chef Tips You Need to Know

Crème Brûlée is a classic French dessert known for its rich, creamy custard base topped with a perfectly caramelized sugar crust. This delicate dessert strikes the perfect balance between silky smoothness and satisfying crunch, making it a favorite among dessert lovers and professional chefs alike.

Achieving the perfect Crème Brûlée top is what sets apart an average dessert from a truly impressive one. The crisp, golden-brown sugar layer should provide a satisfying crack when tapped with a spoon, contrasting beautifully with the luscious custard beneath. However, many home bakers struggle to get this signature topping just right—some end up with burnt sugar, others with a patchy or overly soft surface that fails to deliver the desired texture.

In this blog post, we’ll explore expert techniques and pro chef tips to help you master the art of caramelizing sugar to perfection. From choosing the right sugar type to using the proper caramelization techniques, we’ll cover everything you need to know to achieve a flawless Crème Brûlée top every time.

Whether you’re making this dessert for a special occasion or simply indulging in a homemade treat, these tips will help you achieve professional-level results in your own kitchen.

Let’s dive into the secrets behind that perfect caramelized topping and ensure your Crème Brûlée impresses every time!

Understanding the Science Behind Crème Brûlée’s Caramelized Top

Achieving the perfect Crème Brûlée top isn’t just about applying heat to sugar—there’s a fascinating science behind how the caramelized layer forms and why certain techniques work better than others. Understanding these principles can help you avoid common pitfalls and create a flawless, crisp topping every time.

How Caramelization Works: The Sugar and Custard Interaction

Caramelization is a chemical reaction that occurs when sugar is exposed to high heat. The sugar molecules break down and undergo a transformation, turning into a crisp, golden-brown layer with complex flavors ranging from sweet to slightly bitter. For Crème Brûlée, this reaction must be carefully controlled to ensure the sugar melts evenly without burning.

The custard underneath plays a crucial role in this process. Since it contains moisture and fat, it affects how the sugar melts and caramelizes. If the custard is too warm or too soft, the sugar may dissolve rather than caramelize properly, leading to a sticky or runny topping instead of a crisp shell. Chilling the custard before caramelization helps maintain its integrity while ensuring the sugar melts uniformly without sinking into the dessert.

The Importance of Sugar Choice: White Granulated Sugar vs. Turbinado Sugar

Choosing the right sugar is key to achieving an even, caramelized top. Different types of sugar contain varying levels of moisture and crystal sizes, which influence how they melt and brown under heat.

  • White Granulated Sugar:
    • Fine texture allows for even melting and caramelization.
    • Produces a thin, glassy crust that cracks beautifully when tapped.
    • Ideal for achieving a smooth, uniform topping.
  • Turbinado or Demerara Sugar:
    • Larger, coarser crystals take longer to melt.
    • Creates a thicker, crunchier topping with deeper caramel flavors.
    • Preferred by some chefs for a more rustic, textured finish.

Experimenting with sugar types can help you find the perfect balance between texture and taste for your Crème Brûlée.

The Role of Chilling Before Caramelizing

One of the most important steps in preparing Crème Brûlée is properly chilling the custard before applying the sugar layer. Chilling serves multiple purposes:

  1. Prevents Sugar Absorption: A cold custard surface keeps the sugar dry, allowing it to sit on top rather than dissolving into the custard.
  2. Ensures Even Caramelization: A cold base provides a stable surface for even heat distribution when using a torch or broiler.
  3. Enhances Texture Contrast: The contrast between the cool, creamy custard and warm, crisp sugar topping is what makes Crème Brûlée irresistible.

For best results, refrigerate the baked custard for at least 4 hours (or overnight) before caramelizing.

Avoiding Common Mistakes in Caramelizing Sugar

Even with the right sugar and chilling techniques, mistakes can happen. Here are a few frequent mistakes and how to avoid them:

  • Burning the Sugar: Holding the torch too close or for too long can result in bitter, burnt sugar. Use gentle, even strokes to melt the sugar gradually.
  • Uneven Caramelization: Applying too much sugar or spreading it unevenly can cause some areas to remain raw while others burn. Always use an even layer and rotate the ramekin while torching.
  • Using the Wrong Torch: A weak flame can cause the sugar to melt slowly and soak into the custard. Opt for a high-quality kitchen torch for best results.

Choosing the Right Sugar for the Perfect Crème Brûlée Top

The type of sugar you use plays a crucial role in achieving the signature caramelized top of Crème Brûlée. Not all sugars are created equal—some melt faster, while others create a thicker, crunchier layer. Selecting the right sugar ensures even caramelization, perfect texture, and a visually appealing golden-brown crust.

In this section, we’ll explore the best sugar options, how sugar granule size affects caramelization, and expert tips on achieving the perfect balance between sweetness and texture.

Why Sugar Choice Matters for Crème Brûlée

The perfect Crème Brûlée top should have a thin, glassy caramel crust that cracks beautifully when tapped with a spoon. This effect depends on how well the sugar melts and caramelizes under heat.

Different sugars contain varying amounts of moisture and crystal sizes, which affect their behavior when exposed to a torch or broiler. Using the wrong sugar can result in an uneven, overly thick, or burnt topping that doesn’t provide the desired texture contrast with the smooth custard underneath.

Choosing the right sugar ensures:

  • Even caramelization: A consistent melt without burnt spots.
  • Perfect crunch: A satisfying crispness without being too thick.
  • Balanced sweetness: Complementing the custard’s flavor without overpowering it.

Best Types of Sugar for Caramelizing Crème Brûlée

Here are some of the most commonly used sugars and their effects on the final caramelized topping:

  1. White Granulated Sugar (Recommended Choice)
    • Why it’s great:
      • Fine, uniform crystals melt quickly and evenly.
      • Produces a smooth, thin caramelized crust that cracks perfectly.
      • Neutral flavor that lets the vanilla custard shine.
    • Best for: A classic Crème Brûlée with a delicate, crisp topping.
  2. Caster Sugar (Superfine Sugar)
    • Why it’s great:
      • Even finer than regular granulated sugar, ensuring ultra-smooth caramelization.
      • Melts quickly and caramelizes with minimal heat exposure.
      • Provides a uniform, professional-quality finish.
    • Best for: Beginners or those seeking a flawless presentation.
  3. Turbinado Sugar (Raw Sugar)
    • Why it’s great:
      • Larger, coarser crystals create a thicker, crunchier caramelized layer.
      • Adds a hint of molasses flavor for a deeper, richer taste.
      • Takes longer to melt but provides a more rustic, textured finish.
    • Best for: Those who prefer a thicker, more pronounced crunch.
  4. Demerara Sugar
    • Why it’s great:
      • Slightly finer than turbinado but still offers a crunchy bite.
      • Light caramel flavor that enhances the overall taste.
      • Works well with a strong torch flame.
    • Best for: A rich, caramel-forward flavor profile.

How Sugar Granule Size Affects Caramelization

The size of the sugar crystals directly impacts how they react to heat. Here’s what you need to know:

  • Fine sugar granules:
    • Melt faster and caramelize evenly.
    • Ideal for achieving a thin, glass-like crust.
    • Lower risk of burning due to faster melting.
  • Coarse sugar granules:
    • demand more heat and take longer to melt.
    • Result in a thicker, crunchier topping with a darker color.
    • Higher chance of uneven caramelization if not melted properly.

Pro Tip: If using larger sugar granules like turbinado or demerara, apply a thin layer of fine sugar first for even melting, then add a small sprinkle of the coarser sugar to enhance texture.

How to Apply Sugar for the Perfect Top

Even distribution of sugar is key to achieving a uniform caramelized crust. Follow these steps for the best results:

  1. Chill the custard: Ensure the Crème Brûlée is thoroughly chilled before adding sugar to prevent it from absorbing moisture.
  2. Apply an even layer: Sprinkle a thin, even coating of sugar across the entire surface. Avoid piling sugar in the center, as it can result in uneven caramelization.
  3. Tap and rotate: Gently tap the ramekin and rotate it to distribute the sugar evenly.
  4. Use the right torch technique: Hold the torch about 2 inches from the surface and use a circular motion to evenly melt the sugar without burning.

Common Mistakes to Avoid When Choosing and Using Sugar

Avoid these pitfalls to ensure a flawless Crème Brûlée top:

  • Using powdered sugar: It melts too quickly and can burn before caramelizing properly.
  • Applying too much sugar: Leads to an overly thick, chewy crust instead of a crisp, delicate layer.
  • Using the wrong sugar type: Coarse sugars take longer to melt and may require additional torching time, risking uneven caramelization.
  • Skipping the chilling step: Warm custard can cause the sugar to dissolve prematurely, resulting in a sticky topping instead of a crisp one.

Techniques to Caramelize Sugar Like a Pro

The hallmark of a perfect Crème Brûlée is its crisp, caramelized sugar top that cracks beautifully with the first spoon tap. Achieving that flawless, golden-brown crust requires the right tools, techniques, and attention to detail. Whether you’re using a culinary torch or an oven broiler, mastering the art of caramelization will elevate your dessert to a professional level.

In this section, we’ll cover the best methods for caramelizing sugar, step-by-step instructions, and expert tips to ensure a perfect finish every time.

Using a Culinary Torch for Precision Caramelization

A culinary torch is the preferred method for achieving an even, glass-like caramelized top. It provides greater control over the heat and allows you to customize the caramelization to your liking.

Step-by-Step Guide to Using a Culinary Torch:

  1. Prepare the Custard:
    • Ensure your Crème Brûlée custard is fully chilled (at least 4 hours or overnight) before caramelizing. This helps the sugar stay on the surface and prevents melting into the custard.
  2. Sprinkle an Even Layer of Sugar:
    • Use fine white granulated sugar for an even melt. Spread a thin, uniform layer across the surface of the custard, about 1/16 inch thick.
    • Tilt the ramekin gently to ensure the sugar coats the entire top evenly.
  3. Torching Technique:
    • Hold the torch 2-3 inches away from the surface. Start with a low flame and move it in a circular motion, gradually caramelizing the sugar.
    • Focus on one section at a time and avoid staying in one spot too long to prevent burning.
    • Continue torching until the sugar melts and turns a rich amber or golden brown color with a glossy finish.
  4. Cooling and Serving:
    • Let the caramelized sugar harden for 1-2 minutes before serving to achieve the signature crack.

Pro Tips:

  • Use a butane torch with an adjustable flame for better control.
  • If using turbinado or demerara sugar, torch in layers to ensure even melting.
  • Work in a well-ventilated space to prevent excessive smoke buildup.

Caramelizing Crème Brûlée in the Oven Broiler

If you don’t have a culinary torch, using an oven broiler is a great alternative. While it takes a bit more patience and technique, it can still produce a beautifully caramelized top.

Step-by-Step Guide to Using an Oven Broiler:

  1. Preheat the Broiler:
    • Set your oven to high broil (about 500°F or 260°C) and allow it to preheat for a few minutes.
  2. Prepare the Crème Brûlée:
    • Sprinkle an even layer of sugar over the chilled custard.
    • Place the ramekins on a baking sheet to ensure even heat distribution.
  3. Broiling Process:
    • Place the baking sheet on the top rack (about 4-6 inches away from the broiler).
    • Watch carefully to avoid burning for 1 to 3 minutes.
    • Rotate the ramekins occasionally to ensure even caramelization.
  4. Cooling and Serving:
    • Before serving, let the sugar crust set for a few minutes.

Pro Tips:

  • Watch closely! Sugar can go from golden to burnt very quickly under the broiler.
  • Chill the ramekins beforehand to prevent the custard from overheating.
  • If the sugar isn’t caramelizing evenly, move the tray slightly to adjust positioning.

Choosing the Best Method: Torch vs. Broiler

Both methods have their pros and cons, depending on your preference and available equipment.

MethodProsCons
Culinary TorchPrecise control, quick, professional lookRequires extra equipment (torch & fuel)
Oven BroilerNo special tools needed, even caramelizationTakes longer, less precise control

For best results, a culinary torch is highly recommended as it provides a more controlled caramelization process with minimal risk of overheating the custard.

Common Mistakes to Avoid When Caramelizing Sugar

Even with the right tools, it’s easy to make mistakes when caramelizing Crème Brûlée. Avoid these common pitfalls to achieve a perfect golden crust every time:

  1. Using Too Much Sugar:
    • Excess sugar can lead to an overly thick and chewy topping instead of a crisp, delicate layer. All you need is a thin, equal layer.
  2. Over-Torching the Sugar:
    • Holding the torch too close or for too long in one spot can burn the sugar, resulting in a bitter taste. Always keep the flame moving.
  3. Not Chilling the Custard Enough:
    • Warm custard can cause sugar to dissolve before caramelization, leading to a soggy top instead of a crunchy one.
  4. Uneven Sugar Distribution:
    • Failing to spread sugar evenly can result in some areas caramelizing faster than others, creating an inconsistent texture.
  5. Torching Too Soon Before Serving:
    • For best results, caramelize the sugar just before serving to maintain its crispness. Over time, the sugar crust can absorb moisture from the custard and become soft.

How to Achieve the Perfect Caramelization Every Time

Follow these expert tips to get a flawless Crème Brûlée top consistently:

  • Use fine sugar for even melting.
  • Keep the flame moving in a circular motion to avoid burning.
  • Torch the sugar in layers for better control and an even finish.
  • For added flavor, experiment with different sugar types like turbinado for a richer taste.
  • Always caramelize just before serving to maintain that satisfying crunch.

Mastering the Perfect Crème Brûlée Texture

Crème Brûlée is celebrated for its luxurious contrast between the crisp caramelized sugar top and the silky-smooth custard beneath. Achieving the perfect texture requires attention to detail at every stage of the process—from selecting quality ingredients to baking and chilling with precision.

A flawless Crème Brûlée custard should be creamy, rich, and smooth, with a delicate yet firm consistency that holds its shape while melting in your mouth. In this section, we’ll explore essential techniques, common mistakes to avoid, and expert tips to ensure your Crème Brûlée custard turns out perfect every time.

Choosing the Right Ingredients for a Smooth Custard

The quality of your ingredients directly impacts the texture of your Crème Brûlée. Use the freshest, highest-quality ingredients to achieve a rich, creamy consistency.

  1. Egg Yolks:
    • Use fresh, large egg yolks, as they provide the custard with a smooth, velvety structure.
    • Whisk gently to avoid incorporating too much air, which can create bubbles and ruin the texture.
  2. Heavy Cream:
    • Use high-fat heavy cream (at least 36% fat) for a rich, creamy mouthfeel.
    • Avoid milk or low-fat cream, as they can lead to a runny custard.
  3. Vanilla:
    • Opt for pure vanilla bean for a more intense flavor and luxurious texture.
    • Vanilla extract can work as a substitute but may not provide the same depth of flavor.

Pro Tip: Strain the custard mixture through a fine-mesh sieve to remove any lumps and ensure a perfectly smooth consistency.

The Bain-Marie Method: Why It’s Essential for Perfect Texture

Baking Crème Brûlée in a bain-marie (water bath) is crucial for achieving an evenly cooked, creamy custard. The gentle heat prevents the eggs from curdling and ensures a smooth texture without cracks.

How to Prepare a Bain-Marie Properly:

  1. Preheat the Oven:
    • Set your oven to 300°F (150°C) for slow, even baking.
  2. Prepare the Water Bath:
    • Place the ramekins in a deep baking dish and fill it with hot water until it reaches halfway up the sides of the ramekins.
  3. Bake with Care:
    • Cover the baking dish loosely with foil to prevent excessive browning.
    • Bake until the edges are set but the center still jiggles slightly when shaken.

Why Bain-Marie Works:

  • Distributes heat gently and evenly, preventing curdling.
  • Maintains moisture to keep the custard silky and smooth.
  • Reduces the risk of overcooking, which can lead to a grainy texture.

Pro Tip: Use hot, but not boiling, water to avoid shocking the custard and causing uneven cooking.

The Perfect Bake: How to Tell When It’s Done

One of the most challenging aspects of making Crème Brûlée is knowing when it’s perfectly baked. Overbaking can result in a rubbery texture, while underbaking may leave the custard too runny.

Signs Your Crème Brûlée Is Ready:

  • The custard should be slightly wobbly in the center but firm around the edges.
  • A toothpick or knife inserted should come out clean from the edges but not the middle.
  • The surface should be pale, with no browning or cracks.

Common Mistakes to Avoid:

  • Overbaking: Leads to a curdled, scrambled-egg texture.
  • Underbaking: Results in a liquidy, unset custard.
  • Using too high a temperature: Causes the custard to cook too quickly, forming bubbles.

Pro Tip: If unsure, remove the custard from the oven earlier; it will continue to firm up as it cools.

Chilling for the Perfect Consistency

Proper chilling is just as important as baking when it comes to achieving the perfect Crème Brûlée texture. Cooling allows the custard to fully set and develop its signature creamy consistency.

Best Chilling Practices:

  1. Let the custard cool at room temperature for 30-45 minutes after baking.
  2. Cover with plastic wrap (without touching the surface) to prevent a skin from forming.
  3. Refrigerate for at least 4 hours, but preferably overnight for the best texture.

Why Chilling Matters:

  • It firms up the custard without making it too dense.
  • Helps flavors meld together for a richer taste.
  • Prevents sugar from absorbing moisture when caramelizing.

Pro Tip: Avoid freezing Crème Brûlée, as it can alter the creamy consistency and make it grainy upon thawing.

Preventing Texture Issues: Pro Chef Tips

Even experienced bakers can encounter texture challenges. Here are expert tips to help you avoid common pitfalls:

  1. Whisk Gently: Overwhisking introduces air bubbles, leading to a spongy rather than smooth custard.
  2. Strain Mixture: Always strain through a fine sieve to remove any lumps from the eggs.
  3. Use Shallow Ramekins: Shallow dishes allow for even cooking and the perfect custard-to-caramel ratio.
  4. Control the Temperature: Baking at a low temperature ensures gradual setting and prevents curdling.
  5. Don’t Skip Chilling: Rushing the chilling process can result in a runny custard that won’t hold up under the caramelized topping.

Pro Chef Tips for Serving and Presentation

Crème Brûlée is an experience rather than merely a dessert. The anticipation of cracking through the caramelized sugar top and indulging in the creamy custard beneath makes it a showstopper at any gathering. Whether you’re serving it for a special occasion or a casual dinner, the right presentation can elevate your dessert from delicious to absolutely unforgettable.

In this section, we’ll explore expert tips for serving Crème Brûlée with style, choosing the right ramekins, garnishing ideas, and how to ensure the sugar topping stays crisp and fresh until the moment it’s served.

Choosing the Right Ramekins for Perfect Presentation

The choice of ramekin is crucial for both the presentation and texture of your Crème Brûlée. The right dish ensures an even distribution of custard and caramelized sugar while enhancing the dessert’s visual appeal.

Recommended Ramekin Types:

  1. Shallow, Wide Ramekins (Best Choice)
    • Provide a larger surface area for an even, crispy sugar topping.
    • Ensure a perfect custard-to-caramel ratio in every bite.
    • Ideal size: 4-6 inches in diameter and 1-1.5 inches deep.
  2. Deep, Narrow Ramekins
    • Create a thicker custard with less caramelized topping.
    • Work well for a richer, more indulgent serving.
    • Best for those who prefer more custard than crunch.
  3. Glass vs. Porcelain Ramekins
    • Porcelain ramekins retain heat well and offer a classic presentation.
    • Glass ramekins allow for a visual treat, showing off the smooth texture of the custard.

Pro Tip: For elegant presentation, choose ramekins in neutral colors (white or pastel) to make the golden-brown caramelized top stand out.

Serving Crème Brûlée at the Right Temperature

The ideal serving temperature of Crème Brûlée is crucial for enhancing both taste and texture. Serving it too cold can dull the flavors, while serving it too warm can soften the caramelized sugar layer.

Best Practices for Serving Temperature:

  • Chill the custard for at least 4 hours before caramelizing the top.
  • Allow the ramekins to sit at room temperature for 10-15 minutes before serving to slightly soften the custard without melting the sugar topping.
  • Avoid serving directly from the fridge, as the custard may be too firm and lack the creamy mouthfeel.

Pro Tip: If making in advance, caramelize the sugar just before serving to ensure a fresh, crisp topping.

Garnishing Ideas to Elevate Your Crème Brûlée

While Crème Brûlée is a masterpiece on its own, a touch of garnish can add a burst of color, flavor, and visual appeal without overpowering the dessert.

Elegant Garnishing Ideas:

  1. Fresh Berries: A few raspberries, blueberries, or sliced strawberries add a pop of color and a refreshing contrast to the creamy custard.
  2. Mint Leaves: A single sprig of fresh mint enhances the presentation with a hint of color and fragrance.
  3. Chocolate Shavings: A sprinkle of dark chocolate curls pairs beautifully with the caramelized sugar.
  4. Edible Flowers: For an upscale look, consider using delicate edible flowers such as pansies or violets.
  5. Dusting of Powdered Sugar: A light dusting around the edges of the ramekin adds a sophisticated touch without altering the flavor.

Pro Tip: Keep garnishes minimal and complementary to avoid overpowering the delicate vanilla custard.

Keeping the Caramelized Sugar Crisp Until Serving

One of the challenges of serving Crème Brûlée is ensuring the caramelized sugar topping stays crisp without becoming sticky or soggy over time. Follow these tips to preserve the signature crunch:

  1. Caramelize Just Before Serving:
    • Torch the sugar no more than 30 minutes before serving to ensure it stays crisp and doesn’t absorb moisture from the custard.
  2. Avoid Refrigeration After Caramelizing:
    • Refrigerating Crème Brûlée after caramelization can cause condensation, which leads to a soft, sticky top. Always caramelize just before serving.
  3. Use the Right Sugar Type:
    • Fine granulated sugar creates a delicate, crisp crust, while turbinado sugar results in a thicker, crunchier topping that lasts longer.
  4. Proper Storage:
    • If you must store caramelized Crème Brûlée, cover it lightly with foil (not plastic wrap) and keep it in a cool, dry place for a short period.

Pro Tip: If serving for a dinner party, torch a small test ramekin first to ensure you achieve the desired crunch.

Creative Ways to Serve Crème Brûlée

While traditional ramekins are a classic choice, thinking outside the box can make your presentation more memorable.

Unique Serving Ideas:

  1. Mini Crème Brûlée Cups: Serve in espresso cups for an elegant, bite-sized treat.
  2. Fruit Shells: Hollowed-out citrus fruits like oranges or grapefruits add a natural, rustic charm.
  3. Mason Jars: A trendy, casual serving style perfect for gatherings.
  4. Chocolate Crust Base: Add a thin layer of chocolate at the bottom for an indulgent surprise.
  5. Trio Presentation: Serve Crème Brûlée in three different flavors (classic vanilla, chocolate, and matcha) for variety.

Pro Tip: Serve Crème Brûlée alongside a small biscuit or shortbread for added texture contrast.

Plating and Serving Crème Brûlée for Special Occasions

Crème Brûlée is a stunning dessert for special occasions like dinner parties, weddings, and holidays. Enhance the experience by pairing it with complementary elements on the plate.

Serving Suggestions:

  • Pair with a glass of dessert wine, such as Sauternes or Moscato, to complement the sweet, creamy flavors.
  • Serve with a small scoop of sorbet for a refreshing contrast.
  • Present on a decorative plate with artistic sauce drizzles for a gourmet touch.

Pro Tip: Warm the serving plates slightly to prevent chilling the custard too quickly when plated.

FAQs

Why is my Crème Brûlée sugar top not crisp?
Your sugar top may not be crisp if you used too much sugar, the custard wasn’t chilled properly, or if the caramelization process was uneven. Ensure an even, thin sugar layer and torch it just before serving.

Can I caramelize Crème Brûlée without a torch?
Yes! You can use an oven broiler by placing the ramekins under high heat for 1-3 minutes, but watch carefully to prevent burning. A kitchen torch, however, provides more control.

Which sugar works best for Crème Brûlée?
Fine granulated sugar is the best for a smooth, even caramelized crust. For a crunchier texture, turbinado or demerara sugar can be used, but they take longer to melt.

How do I prevent my custard from curdling?
Bake the custard at a low temperature in a water bath (bain-marie) and avoid overcooking. The middle of the custard should be a little wobbly, but the edges should be firm.

How long does it take to prepare Crème Brûlée?
You can prepare the custard 1-2 days in advance and store it in the fridge. However, caramelize the sugar topping just before serving to maintain its crisp texture.

Conclusion

Mastering Crème Brûlée is a rewarding experience that combines art and science to achieve the perfect balance of textures and flavors. Every step plays a crucial role in creating this beloved French dessert, from attaining a flawlessly smooth custard to crafting a crisp, caramelized sugar top.

Throughout this guide, we’ve explored essential techniques for achieving the perfect Crème Brûlée top and ensuring a silky-smooth custard beneath. Whether you’re a beginner or an experienced home baker, following these pro tips will set you up for success every time you make this classic treat.