Chefs Torch

[Merload]

I have been wanting to make creme brulee since I tasted it in New York.I now have the ramekins and the chef's torch, and a good recipe. The custard turned out great, but I could not EVENLY melt the sugar on top, to form that delicate crust. does anyone have tips on how to properly use that torch to carmelize desserts? I used medium heat and did small, circular motions with the flame. All I would get was melted globs of hardened sugar. It did not flow together to make one smooth crust.....help.

[djtodd]

I use the highest heat I can get from my kitchen torch and use a fairly slow, but even brush like stroke. I find that it comes out pretty even that way!Good Luck!

[umassmcrblgy]

I've found that it is crucial to make sure the sugar is not clumped, otherwise some burns and the rest is uncooked. Hold the flame as far away from the sugar as you can while still applying heat. It takes forever but turns out much better. good luck!

[driver625]

Make sure the custard is chilled before coating with sugar and when using the torch make small circles keeping the torch moving all the time.

[cheedo1@hotmail.com]

Hi merload,
if your having troubles with your melting, you can also put the ramikins under the broiler as well to melt your sugar,but as the old saying goes practice makes pefect. and the next one's will be easier for you,since you've had a head start already.. good for you in trying this as most love the dish but are afraid of the melting part,or have problems making custard.and the key is to not over cook the custard or you'll get rubber custard.
good luck on your next batch and hopefully they won't have to call the fire department!(joking of course).
remember,STRESSED spelt backwards is "DESSERTS"
happy cooking
Ron

[eclecticsynergy]

You can save time and preserve the delicacy of the custard by making the bruleé separately-
restaurants sometimes do this.

Make a paper or cardboard cutout the size of your custard cups as a sort of stencil.
Use half sugar and half brown sugar, and shake it onto a silpat or sprayed baking sheet
using the stencil to make individual rounds.
A few seconds under the broiler will do it- keep a close eye!