Buzz
Whether you're gathered by a warm fire, grilling a delicious cut of meat, or torching a creamy crème brûlée, fire adds excitement. Perhaps it’s the thrilling energy of combustion, or maybe it’s just because it looks awesome, but using a kitchen torch signals an indulgent and delightful experience that’s a bit over the top.
The holidays are the ideal time for such decadent fun. Between the pies, cookies, roasts, and festive drinks, what better moment than now to harness the power of fire to create that satisfying sugar crust on all your holiday desserts?
Pies and other sweet treats
Let’s start with the most obvious choice: custard-based pies. Pumpkin, sweet potato, cheesecake, or any pie or tart filled with pudding or custard are perfect candidates for brûlée-ing. Coat the top lightly with plain white sugar, then use a low, sweeping flame to caramelize it until it bubbles. Allow it to set for a few minutes before cracking it open with a spoon.
Is your cake a little too sweet? Try torching marshmallow fluff or meringue-based frostings like 7-minute frosting or Italian meringue to add some richness and a subtle char, which balances out the sweetness. (I’d steer clear of buttercream, though, as it will likely melt.)
Meat and seafood
As I’ve mentioned before, slow-cooked pork belly is already a delicious dish, but adding a sweet, crispy brûlée crust can elevate it further. I prefer to sous vide mine for 24 hours before applying a torch to the sugar-coated skin, which creates a crunchy, caramelized layer over the tender, fatty pork. It’s absolutely mouthwatering.
Pork belly isn’t the only cut of meat that benefits from a little torching, and pork isn’t the only meat to try this with. Scallops, duck liver mousse, duck breast, and even the skin of a crackling roast all taste incredible when topped with a brûléed sugar crust. The technique is simple: generously dust with sugar, then torch with a gentle flame until the sugar bubbles and turns golden.
Sweet potatoes
Whether you’re making a casserole or baking yams, brûléed sweet potatoes are a must. The tradition of using mini marshmallows was established, but torching a layer of plain sugar is simpler, more affordable (no need for marshmallows), and adds a touch of elegance. Just prepare your yams as usual, then finish them off with a generous sprinkling of sugar and a few minutes under the flame.
Cheese
I’ve said it before, but I’ll say it again: Baked brie is already a top-tier indulgence, but adding a crunchy, sweet layer of caramelized sugar over a gooey, creamy, slightly tangy cheese makes it even better. Just remove the top rind of the brie, bake it at 350℉ for 10-12 minutes until it’s fully warmed, then—here’s the magic—sprinkle it with sugar and gently torch it.
Once you’ve perfected baked brie, try applying the same method to other soft cheeses. Anything with a washed rind will work (just follow the same process as for brie), but don’t forget about ricotta, or even a blend of goat cheese, cream cheese, and crème fraîche. (Trader Joe’s has a lemon ricotta that would be fantastic for this too.)
Citrus fruits
Grapefruits, clementines, and tangelos are classic holiday treats, but you can make them even more luxurious with a touch of a blowtorch. The process is simple: Cut the fruit in half, sprinkle with sugar, and gently torch with a low flame.
Christmas morning breakfast
Did you know you can brûlée eggs? You absolutely can, and they are a true treat. I’ve mentioned these little wonders before, and I’ll keep bringing them up every chance I get. They’re a perfect balance of sweet, savory, fudgy, and just a bit charred, and they’re surprisingly easy to make. Simply boil an egg for six minutes, peel it, cut it in half, then sprinkle each half generously with salt and a dusting of sugar. Torch it with a low flame until it bubbles and caramelizes, then serve alongside the crispiest, saltiest bacon.
Other breakfast items that are perfect for brûlée-ing include thick-cut bacon (cook it on a wire rack in the oven until crispy, then sprinkle with sugar and torch or broil), sausage patties (cook them, sugar them, then torch), and bread pudding (bake as usual, then—yep, you guessed it—sugar and torch). You can also brûlée a doughnut (just torch it as is), and if you’re feeling adventurous, you can even brûlée a cappuccino, though that might be a bit too delicate for a hectic Christmas morning.
