Crème brûlée seems to be a dessert locked in step with Valentine's Day: It's classic, easy, and impressive. But what is crème brûlée without its crisp top of just-burnt sugar? Just custard, that's what. Here are the three most common ways to melt sugar on crème brûlée, including one that's newer to us.
Sprinkle a thin layer of sugar over the top of the custard, and shake the dish to distribute it evenly.
Crème brûlée is a baked custard (although it can be no-bake as well — I used a no-bake recipe for these photos. It's a recipe that will be in my new book on puddings and no-bake desserts — out next year).
• THE SURPRISING METHOD: The Candle/Grill Lighter - Here's a new-to-me method that I spotted online recently. (Apologies! I lost track of where I first saw this! Anyone have a lead?) Not everyone has a brulee torch, but nearly everyone has a candle or grill lighter. This may or may not be practical, though; mine took forever to melt even a small amount of sugar. I think that this is a good option only when you have a small surface area, a thin layer of sugar, and a pretty powerful lighter. But expect to spend a long time melting the sugar.
• THE CLASSIC METHOD: The Brulee Torch - Used in restaurant kitchens and home kitchens, this is the most classic and in many ways practical tool. I do recommend, though, buying a more hefty blowtorch, one that you can use around the house. These little brulee torches take a long time to do the job, and are essentially single-use tools. If using a torch, move it back and forth steadily across the surface of the sugar to melt and caramelize the sugar evenly and to keep from melting the custard by focusing too long on one spot.
• THE PRACTICAL METHOD: The Broiler - You can also broil your crème brûlée, which is very practical. Heat your broiler up super hot, and put the rack just underneath. Make sure the custard is very cold and fully set — overnight, ideally. You have to be careful not to crack the dish, and you will get less even coloring and caramelization than with a torch, but this is still a very practical method.
And whichever method you use, remember the sugar has to set. After you've melted and caramelized the crème brûlée top, let it rest and harden for up to half an hour. You can do this before dinner, put them in the fridge, and then eat after you're done with your meal.
Do you have any good tips or tricks for making a fantastic crème brûlée?
Learn how to make crème crûlée: How To Make Crème Brûlée at Home: Without a Torch!
(Images: Faith Durand)
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"If using a torch"... what?
The 4th way to brown the crust is a flamethrower, watch me:
http://www.gardenfork.tv/creme-brule-the-gardenforktv-way
eric.
...What common household tasks require a blowtorch? If you're not going to use one, the risk of burning yourself seems to outweigh the utility.
How do you use a candle without dripping wax on the custard?
i did have a brulee torch years ago, but after katrina took it :( i've use a broiler for mine. works perfectly and is free!
Another way to do it is to pour the sugar into silicon molds after melting and heating to the right point on the stove. Then let them cool, pop out of the mold and lay them over the custard. You won't get a crust all the way to the edge, but you can make some pretty shapes.
I am also curious how you use a candle without the wax problem.
In my experience, the blowtorch is totally worth it. They're not super expensive, don't take up a lot of space, and do a really superb job. And if you're so worried about having a kitchen unitasker, then you have a great excuse to either make more creme brulee, or trying putting a caramelized topping on more stuff. I've used my blowtorch to brown a meringue topping (the meringue was already cooked, it was just ghostly white and needed some caramelizing)
Oops grammar. Was not suggesting a candle -- was suggesting a candle lighter or grill lighter. Post adjusted!
A brulee'd crust is also great on oatmeal...
My broiler is one of those floor drawer types so I hate to use it (just harder to move stuff in/out or monitor my food unless I lay on the floor) so I bought a pen torch. It is great for brulee and jewelry soldering.
I don't know a single restaurant that uses a brulee torch. All the one's I've seen (as a pastry chef) use butane torches from the hardware store. Much better and cheaper than a tiny specialty torch. They're good for other things in the kitchen as well.
My mom decided to make creme brulee for the first time this Christmas. She didn't go out and buy a creme brulee torch because my dad was a professional jeweller and had a blow torch that was perfectly fine!! (Think plumber's torch.) As soon as it got lit, I left the kitchen. I heard a lot of "Holy s**t that's hot!" and "I'm not doing it, you do it!!" and "Aacckk!!" In the end, we had melted sugar but no crust because it was too hot to keep doing it for very long. I'm just glad we didn't burn the house down.
I second the plumbers torch from Home Depot... I use mine also for finishing meat after it's water bath in Sous Vide cooking.
You never know when you'll need to sweat some copper joints... get a real torch!
Also good for lighting 50 birthday candles at once.
The 4th way to brown the crust is a hot air heat gun!
It's like a hair dryer... but goes up to 600ºC!