For those with a palate for sweets, the below crème brûlée will
seem particularly appetizing.
If we look up the recipe ingredients, the caramelized topping is made from brown
vergeoise and not with brown sugar.
The difference: while brown sugar comes from sugar cane, vergeoise comes rom beet
sugar and is a lighter product.
Beet sugar wrung dry once gives brown vergeoise; twice, white.
Vergeoise is characteristic of foods from the North of France and Belgium;
it is the basis for those mysterious Speculoos cookies.
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