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| | Caramelize Crème Brulee Tops, etc. | After baking, Crème Brûlée gets a crackly caramel topping made from caramelized sugar. | A blowtorch makes quick work of caramelizing the sugar topping, but the broiler works, too. | The blowtorch
method -- You can caramelize sugar on a Crème Brûlée with a mini propane blowtorch. They are sold in most hardware stores, with good ones
going for around $30. (Williams-Sonoma carries one). I highly
recommend buying one with an automatic ignition, which allows you to light the
torch with the press of a button -- no matches needed. Sift a thin, even layer of sugar over the
refrigerated custards, ignite the torch, and with a slow, sweeping motion, guide
the flame directly on the surface of the custard. The nozzle should be 2 to 3
inches from the surface, with the tip of the flame licking the sugar. The sugar
will melt slowly at first and then caramelize. As soon as the entire surface is
glossy brown, move on to the next custard. | When sugar melts, it turns to caramel which, when cool,
becomes very brittle. The caramelized top is the distinguishing feature of crème brûlée or flan. | | With the custard dish(es) bathed in ice water, the custard stays cold and creamy while the topping caramelizes under the broiler. | The broiler
method -- This method is only
successful with a very hot broiler in a gas oven (electric ovens don't seem to
provide heat high enough to caramelize the sugar). I prefer to caramelize sugar
this way. Position the top oven
shelf so that the flame is 2 to 3 inches away from the top of the custard dish
or ramekins (small custard dishes). Don't turn on the oven yet. Line a large, rimmed baking pan with a
towel to keep the baked custard from sliding around. Pull out the top shelf of the oven and place the baking pan on top. Arrange the custard dish or ramekins (small custard dishes) on top.
Fill the spaces around each with ice (as best you can) and add water so that they're
surrounded by ice water. The ice water will keep the custard cold and creamy while the top is being caramelized under the broiler. Sift a thin, even layer of sugar on the
surface of the custard or each ramekin and gently slide the shelf in so they are
under the broiler. Watch carefully: within three or four minutes, the sugar will melt and
then caramelize. Remove the baking dish and take out the custard dish(es).
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