Creme Brulee

I would like to attempt to make this for our anniversary this weekend. Keep in mind, I'm NOT a baker. Will I be in over my head on this? And do I have to have a torch to make this? I'm not sure I want to spend 25.00+ on a torch to make a dish I may not be successful at and never make again. Advise, suggestions, anything.

[Robin Garr]

I would like to attempt to make this for our anniversary this weekend. Keep in mind, I'm NOT a baker. Will I be in over my head on this? And do I have to have a torch to make this? I'm not sure I want to spend 25.00+ on a torch to make a dish I may not be successful at and never make again. Advise, suggestions, anything.

Alton Brown had a great Good Eats show on vanilla in which he made a creme brulee (complete with torch) as the final segment. It was just repeated recently, so there's a good chance you could search up the recipe on FoodNetwork.com ...

You can try to turn your broiler on and place the brulee on a metal spatula and hold it very close to the element by hand.

DeeDee, I just bought the whole set at Bed, Bath and Beyond for $15 - that's including the torch and four proper brulee dishes. So you could get one there, or I could bring mine to work at Lou Lou with me and I'd be glad to let you borrow it.

I use my propane plumbing torch. Does the hubby have one maybe?

Okay, I am a baker who loves Creme Brulee, but I've never been able to master melting the sugar on the top. We have one of those great $30 kitchen torches from W-S (It was Brian's choice for our wedding registry ) but I always seem to either undercook it or burn part of the sugar.

Any secrets, tricks, suggestions from those of you who have done this successfully?

Thanks,
Deb

'It's in the wrist'

Once you apply the direct heat to the top and work the flame around the terrine/ ramiken, you will get to a point at which the sugar will begin to liquify and turn dark brown in places. Rotate the terrine while applying occasional heat to keep the sugar in motion. Once the whole top has a decent color, stop. It will set nicely for you.

'It's in the wrist'

Once you apply the direct heat to the top and work the flame around the terrine/ ramiken, you will get to a point at which the sugar will begin to liquify and turn dark brown in places. Rotate the terrine while applying occasional heat to keep the sugar in motion. Once the whole top has a decent color, stop. It will set nicely for you.

It always is....

I'm sorry to tell you this...But putting a nice custard under the broiler in your home oven will just not give you the result that you're looking for!

Any $25.00 torch will do as long as you don't tip it so far down that you put out the flame!

I'm sorry to tell you this...But putting a nice custard under the broiler in your home oven will just not give you the result that you're looking for!

Any $25.00 torch will do as long as you don't tip it so far down that you put out the flame!

Home Depot offers the Bernzomatic Torch Kit for $12.96. Great for soldering pipe AND Creme Brulee!

Even better Wal Mart has the same thing for $9.68.....

Marsha, thank you for your offer, but I think I will check out BBB and get my own set for 15.00 (and a 20% off coupon) then if it flops, I can keep practicing! Robert, your deal is tempting, but then that would require me to actually go to Wal-Mart, which I try never to do. I'd rather drive a few more blocks to BBB. But that you for all your help!! I love this forum.

What is BBB?

What is BBB?

Bed, Bath & Beyond.

O another chain....