Yes, at the time, you can use the brown sugar granules for crème Brulee. However, commonly professionals and home chefs use white granulated sugar for recipes that involve the use of crème Brulee burners. White sugar is preferred on brown because the small granules caramelize quickly. It means that the sugar won’t get over burnt, and the pudding won’t melt. Besides protecting the pudding, white sugar also offers better visual cues when you torch it.