Hi
What do you use for to caramelize the top of your crème brûlée?
A butane torch? Something else?
What do you use for to caramelize the top of your crème brûlée?
A butane torch? Something else?
Crème Brûlée - What torch do you use?
- Thread starter cybrok
- Start date
The same torch I use for sweating pipes. Works great.
We picked up a torch with a refillable tank, in Bed, Bath & Beyond. I cannot remember the brand, but it works well.
A common misperception as that you need the souvenier torch at cooking stores but most pro's use torches you would find in home depot. Hotter and stronger creates a better carmelized crust. Depending on your frequency though, maybe a smaller torch would be best.
I used to use one of these until someone stole it from me. 
http://http://www.amazon.com/Weller-ML200-Magna-Butane-Table/dp/B000JGCPV2
http://http://www.amazon.com/Weller-ML200-Magna-Butane-Table/dp/B000JGCPV2
Just a standard oxy-acetylene setup. Gotta be careful with those high temps though -- don't want to burn anything.
Sure you do. Brûlée means burnt.
Well see that's why I don't speak frog. Brûlée may mean "burnt," but we all know if I served some créme brûlée that has a nice burnt top to a frenchman he'd get all snooty and turn his nose.
- Thread starter
- #10
I speak frog 
I'm French Canadian.
I'm French Canadian.
theres the catalan equivalent called crema catalana which isnt burned with a torch, insted they use a tool similar to a branding iron with a red hot iron disc that has the aproximate diameter of the dish its served in, the get it red hot and then "stamp" the cream in the dish,
This.
I also use it for bubbling the cheese on a burger without over cooking the patty. Is that wrong?
just don't use a torch that runs on mapp gas. great hot flame, reeeeally stinky fumes. not tasty. 
edit: no, i have not tried this. i lit a backwoods cigar once with a mapp torch and that was enough for me.
edit: no, i have not tried this. i lit a backwoods cigar once with a mapp torch and that was enough for me.
Bernz-o-matic with a propane bottle screwed to the bottom. Those kitchen ones look good, but no self respecting chef would get caught dead with one.
My electric oven, the top resistance at full power on grill position.
This is what I use. If a Frenchman uses it, it must be good enough.
Simple, cheap, and works like a charm. Multitasks, too. Hard to beat.
I use this http://www.lakeland.co.uk/professional-blowtorch/F/keyword/blowtorch/product/1882 easy to refill with lighter gas.
Handy tip for Brulee...do 2 layers of caramel. You can do the first in advance then second just before serving...gives a harder, brittle crust
Found a piezo electric butane torch at TJmaxx for under $10.00. Lights a fine cigar too.
theres one at deal extreme for around 8 dollars deliverd, but considering the general quality of DX products, i would avoid it,
Similar threads
