What not to do when making crème brûlée?
Getting the custard into the ramekins without getting water into the mixture during the creme brulee Lees meer
How to properly caramelize crème brûlée?
Julius Bosman
2025-11-13 18:12:19
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: 2
You'll be using a butane culinary torch.
Familiarize yourself with how your particular model works and be sure to follow the safety instructions.
Hold the torch a good distance away from the crème brûlée and slowly move it closer while rotating the flame.
Keep the flame constantly in motion to keep from burning one area.
As you continue cooking the sugar, you'll see little wisps of smoke puff up as the sugar begins to turn caramel-colored.
Keep the flame moving so that it isn't focused on any one spot for too long.
Pull the torch away if the sugar smokes excessively.
Be sure to get the sugar along the edges of the ramekin as well as in the middle.
You'll be seeing a nice, caramel-colored glaze form on top of the crème brûlée.
It's a bit tricky knowing exactly when to stop, but it's better to stop too soon than too late.
Teun van der Horst
2025-11-03 10:53:33
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: 2
Nigella's Creme Brulee suggests using a blowtorch to melt the sugar topping as it provides a concentrated blast of heat close to the sugar, causing it to caramelize quickly without causing the custard underneath to warm up. It is possible to use a very hot grill to do this, but you do need to make sure that the dish you have cooked the creme brulee in is able to withstand the direct heat of a grill. Preheat the grill for a good 5 minutes before trying to grill the sugar and put the dish as close to the heat source as possible. You may need to move the dish around to make sure the sugar is caramelizing evenly, as grills often have hot spots and cold spots. Some people like to stand the dish in a shallow pan of ice water while the sugar is being grilled, to help reduce the risk of the custard becoming warm and cooking further. Caster sugar can be used to top the creme brulee, though it can take longer for the sugar to brown and caramelize so a blowtorch is slightly better if you are using this substitute.
Lees ook
What is the secret to a creamy crème brûlée?
Het is niet mogelijk om uit de tekst alleen letterlijke zinnen te halen die direct de vraag "What is Lees meer
Julian Kisman
2025-11-03 10:00:40
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: 6
Place item to be brûléed on a flame-proof surface, such as a baking tray.
Sprinkle a thin, even layer of caster sugar over the surface.
Mist with a fine spray of water, to help the sugar to dissolve.
Use a blowtorch to dissolve and caramelise the sugar, constantly moving the flame over the surface.
Be very careful when using a blowtorch - don't hold the ramekin or tart whilst you're brûléeing.
Don't hold the blowtorch too close to the surface - it will take longer for the sugar to caramelise.
If a thicker layer of caramel is required, it's better to do two separate layers rather than one thick one.