Demerara is named for the region of Guyana where it was originally manufactured. These days, however, it’s mostly made in Mauritius (a small island off Madagascar in the Indian Ocean). Demerara is similar to turbinado in that it is a light, large-crystal “raw” sugar, produced from the first crystallization of the cane juice. The main difference is that the cane juice it comes from is evaporated using old-style open pans instead of the more modern vacuum pans. The longer, higher-heat cooking dulls some of the brighter flavors but accentuates the deeper caramel-like ones. Like turbinado sugar it’s about 98% sucrose, which makes it great for a crème brûlée crust.