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Unlock the secrets to achieving the perfect burnt crust on your crème brûlée, whether you're using a culinary torch or a broiler method.
Follow These Steps
Using a Culinary Torch for Caramelization
Acquire a culinary torch from a kitchen supplies retailer, typically priced around $30 and fueled by butane (sold separately).
Retrieve the chilled crème brûlée just before torching.
Evenly coat the top of the crème brûlée with granulated sugar.
Prepare the torch by removing the safety, igniting it, and securing it in the 'on' position.
Hold the flame approximately 2 inches away from the sugar, moving it across the surface until it caramelizes.
Serve the torched crème brûlée immediately for optimal texture and flavor.
Broiler Method for Caramelizing Crème Brûlée
Preheat the broiler before starting.
Chill the crème brûlée in the freezer for 20 minutes for optimal results.
Once chilled, cover the crème brûlée with granulated sugar.
Arrange the crème brûlée molds in a shallow pan.
Place a layer of ice cubes in the shallow pan surrounding the molds.
Broil the crème brûlée for 1 minute, rotate the pan, and broil for an additional 1 to 2 minutes until the sugar browns.
Useful Tips
Consider other uses for a culinary torch, such as melting cheese or toasting breadcrumbs.
Warnings
Move the culinary torch flame continuously to prevent burning the sugar.
Essential Items
Required Supplies
