I have a creme brulee recipe I want to try, but I don’t have a kitchen torch to burn – I mean caramelize – the tops. My ramekins aren’t supposed to be used under a broiler, so I was wondering what I can use. I have one of those long lighters that’s kind of torch-like. Will that work? I’ve never had to do this before, so I want to make sure I’m not missing any major information.
If you can borrow a blowtorch of any variety, that worked well for us.
I’m sure any similar high heat source would work. I think a lighter might be a little light for the job. I’m sure it could caramelize a little bit at a time, but will a) get really hot, and b) might take a looongg time to do the whole thing.
Near as I can tell, any sort of direct source of high heat should work. You could probably use a really high-heat hair dryer if it came right down to it, although I’d try the lighter first.
I’ve gotta ask what kind of ramekins you’ve got, though, that can go in the oven but not under a broiler. If they’ll crack under the heat of the broiler, I’d be leery of baking in them, to be honest. If it’s an issue with damaging the finish, again, I’d be leery of baking in them.
- Throw about a quarter cup of white sugar into a small, non-stick skillet. Spread the sugar in an even layer. Melt the sugar over low heat without stirring for about one minute, then stir constantly with a wooden spoon until all the granulation is gone.
Quickly pour the melted sugar onto the creme brulee. It works best to pass the pan back and forth over the top of the creme brulee so that you wind up with lots of thin stripes of melted sugar, rather than a rock-hard, too-thick glob of it (I speak from experience).
OR
- If you have an electric oven (where the heat comes from the top of the oven, rather than the bottom), set your oven on broil. Put a thin layer of sugar on top of your finished, cooled creme brulee and put them as close as possible under the broiler for a few minutes, until the sugar is melted and golden. Cool again, and serve.
I wouldn’t recommend using one of those long lighters as they aren’t meant to be ignited for long periods of time. When they get very hot (as they will when left “on” for a while) they’re quite dangerous.
A creme brulee torch can be had for about $25. A set of broiler-safe ramekins should be even less. Please be careful, creme brulee is wonderful but it’s not worth risking damage to your home or worse, burns to your body.
Besides, when you own one of those torches, kitchen visitors know you’re a professional.
And if you’re a male cook like myself, it’s truly the coolest kitchen implement you’ll own. So much more masculine than an egg beater, say.
I’ve been looking for an actual torch, but I haven’t found one yet that didn’t look like junk. I’m female, Bill H., but I still like the idea of using a blowtorch on food. 
Maybe I’ll hit Bed, Bath & Beyond after work. They have lots of frou-frou devices there.
The problem I’d see with using a lighter is that the flame tends to go up, so it would be hard to carmelize the surface below it.
Your garden-variety Ace Hardware-type propane torch will work just fine.
The trick is to keep the custard cool while carmelizing the sugar; that’s why the torch works so well. I believe the classic method is to place the custard dishes on a bed of crushed ice, sprinkle the custard with sugar, and slide them under a salamander-type broiler.
Melting the caramelized sugar in a pan works, too, but it’s harder to get that interesting flavor variety of carmelized, almost-burnt, and burnt sugar.
Linens ‘n’ Things advertised the whole shootin’ match, ramekins and torch, for $19.99 a couple of weeks ago.
Well, the lighter I have produces a torch-like blue flame that comes straight out to a point. The flame is maybe an inch long. It’s not like a normal lighter with the yellow flame that goes upward, which is what made me think of it in the first place.
I’m not sure what to think about the ramekins. They say no broiler, no stovetop. They’re Corningware and they work fine in the oven, but I guess there are temperature extremes they can’t handle.
Fear not the Corningware, my friend, and heigh thee to the local hardware store for yer basic propane torch. Here’s why…
Make your lovely custard. Bake it, do the whole bain marie thing. Let it get good and cold in the fridge. Remove right before serving; sprinkle with sugar and remove the excess.
Now fire up that torch and adjust the flame to “slightly scary” (about a two-inch-long blue flame). Apply this to each ramekin, starting in the center and working your way out in a spiral fashion. It won’t take long to brown the sugar, just keep it moving. If you’re worried about the Corningware, just avoid the edges. I’t’ll bubble and brown long before you’re in danger of damaging the ramekin, achieving the crispy, slightly toasted sugar coating you’re looking for.
A tip: Make one extra serving. Torch this one first. For practice.
And…don’t do this at the table. Do it in the kitchen, but just where people can notice and go, “WTF?”. It’s quite impressive, and really not that hard. Act like it’s no big deal.
If you want to make the finished product a real knockout…3 raspberries and mint leaf on top of the sugar in each ramekin. Especially if you threw a little Khaluah in the custard when you made it. The possibilities are endless.
Creme Brulee is usually broiled for such a short time that it shouldn’t affect corningware. I suspect its to stop people from sticking it under a broiler for hours at a time where the temperature CAN get up to dangerous levels. Do it under the broiler if you must but a hardware store propane torch is so much sexier.
Thanks for the advice, everyone! I wondered if just a few minutes under the broiler would really be that bad.
I made the custards last night and I have them in the fridge now. Tonight I’m going torch-hunting and then I’m going to play! I love learning a new skill, especially one that involves burning some sugar.