Comments on: real life test kitchen: crème brûlée

By: amanda

amanda — Thu, 25 May 2006 07:44:03 +0000

ditto with Shelly's excuse for lateness...anyway. With your fondness for creamy, custardy desserts, how do you feel about bread pudding?

By: Shelly

Shelly — Fri, 12 May 2006 03:17:02 +0000

I know I’m a little late with this (I just discovered your website!), but I have done creme brulee using my husband’s heat gun…it worked great!!

By: susan

susan — Tue, 25 Apr 2006 03:41:45 +0000

The first time I ever tried creme brulee, it was a DISASTER. Maybe I’ll try again another time. This time with a more reliable broiler.

By: Carmen

Carmen — Mon, 24 Apr 2006 18:55:36 +0000

This is very similar to crema catalana from Spain. Also caramelized with a torch at the end. yummy!!

By: becky

becky — Mon, 24 Apr 2006 18:27:55 +0000

the secret to restaurant-quality blowtorching is to not use one of those cute kitchen blowtorches! Buy one at the hardware store, hook up the coleman propane canister and voila: brulee!

By: kelly

kelly — Mon, 24 Apr 2006 18:15:28 +0000

Get a torch at the hardware store. I had the same thing happen with my torch (bought at WilliamsSonoma), which pissed me off considering the price. The torches at the hardware store are way cheaper, more powerful, and super fun to use.
As for a good crust, I have more luck with finely ground sugar. I’m experimenting now with burning several thinner layers of sugar, but I can’t tell yet tell if it’s better or not.