Spicy Dew Blow Torch - Creme Brulee Torch - Refillable Professional Culinary Kitchen Torch with Safety Lock and Adjustable Flame - Micro Butane Torch with Fuel Gauge - Cooking Food Torch

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But while I was testing it, I found controlling the flame to be cumbersome and some might have issues filling the canister. The flame neck is angled up and away from your hand, unlike other torches that are at a right angle, closer to your hand. For some folks, the high output or the need for a propane tank may be overkill, especially if the torch is used infrequently. I made a large batch of single-serving crème brûlées and sprinkled one tablespoon (around 12 grams) of sugar into each ramekin of cooked custard base. With a blowtorch, what i feel works best is to use the hottest/strongest flame and to hit the sugar as close to the surface as possible.

Take a roasting tray, place sheets of newspaper in the bottom and sit your ramekins on them (the newspaper holds the pots in place and stop any vibrations in the oven causing air bubbles to form). Though this sounds complicated, all the buttons and nobs are there, keeping your hand away from the front, where the flame is. First, you have to make sure you don’t scramble the eggs as you pour hot cream into them to make a custard. I would definitely recommend reducing the gas to the middle since the full-strength flame is pretty powerful. Hold the flame approximately 2 inches (5 centimeters) away from the sugar, and move it back and forth or in circles across the surface.An abiding memory from my childhood is of watching my mother carefully lift a tray of ramekins filled with creme brulee out of the oven, which she would move just a little and watch for that all important wobble across the surface of each pot. While there isn't a special grade for food torches, it would be difficult to use a powerful construction torch meant for roofing to brûlée french toast.

What we didn't like: Starting and extinguishing the flame requires both hands, as you need to hold the gas canister in place while turning the gas nozzle on the back with your other hand. And there’s a built-in base so you don’t have to worry about finding a base to put your torch on when you’re finished with it. Of course, kitchen torches involve an open flame, so take safety precautions when using them, such as tying long hair back and rolling up your sleeves.

With the creme brulee burner from Westmark, you can also gratinate, caramelize, brown, and make crispy food. On Wednesday night, to the horror of many amateur chefs, Mary Berry decreed that blow torching your brulee was beyond the pale. Was there any dreaded “gray band”—that unappealing but avoidable ring of overcooked meat between the browned surface of a steak and the rosy interior? The chilled custard dessert has a sugar topping that is caramelized using a culinary torch, which is a mini blowtorch. It can also be used for a baked Alaska, roasting a bell pepper's skin, brûléeing a grapefruit, toasting marshmallows, and melting cheese over French onion soup.