Following the manufacturer's instructions for the torch, toast the marshmallow cream until it is golden to dark brown, about 10 seconds. Easy toasted marshmallow cupcakes! By the way I love these mini butane torches for everything from small parts annealing to creme brulee. By the way, Harbor Freight sells a cheapo bright orange version for $5 to 6.00 on sale. I have a Blazer torch that I purchased about 10 years ago. Still works great and I use it often. I recently purchased one of those bright orange torches, from.
My husband recently took a two-week business trip to China and got back just in time for his Birthday. I wanted to make him a special Birthday dessert, especially since I knew he was so excited to eat American food again. I made a batch of homemade ice cream to have on hand and decided to attempt Crème Brûlée, one of his favorite desserts.
EUR 49.95. Prices incl. VAT plus delivery. Ready to ship, delivery within 2-4 days¹ - + Add to shopping cart. Item no.: 12844; Close menu. A creme brulee torch is the ultimate cooking luxury. It is used to quickly caramelize the topping on this elegant dessert, a rich smooth custard topped with a crisp melted-sugar crust. Breaking the crust on a creme brulee with a spoon has been called one of life's greatest small pleasures. Filling a butane torch can generally be accomplished quickly and using the best quality butane will always help your torch to function at its optimal level. General care in looking after portable tools such as keeping them clean and in good order will also help to ensure the longevity of your torch.
I browsed online for a basic recipe and stumbled upon the Pioneer Woman’s Crème Brûlée . I’ve enjoyed her recipes in the past because they are easy to follow and they’ve always turned out well, so I decided to give it a try.
Now that I had the recipe, I knew I needed to purchase a butane kitchen torch. I read some reviews on Amazon and decided to purchase the BonJour torch along with a set of oval ramekins meant for Crème Brûlée.
I stopped at the grocery store, loaded up on heavy cream and eggs, and purchased superfine Baker’s sugar for the caramelized topping. I’ve heard regular sugar can be used as a replacement, but it takes longer to caramelize.
Even though the recipe looked fairly easy (and resembled the process for making homemade ice cream) I was somewhat intimidated by it. Maybe it had something to do with using a torch with an open flame in my kitchen? Despite my slight hesitation, I decided to continue my attempt at this dessert.
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After preheating the oven, I heated heavy cream and vanilla extract in a saucepan and allowed it to simmer. In a separate bowl, I whipped egg yolks with sugar until they were pale yellow. Similar to ice cream, I tempered the eggs, meaning I slowly added hot cream to the eggs to ensure they didn’t cook. Once all of the cream was added and mixed in, the batter was ready.
I placed my ramekins on a cookie sheet and slowly added water until it surrounded the ramekins and went about halfway up the sides. I used a Pyrex measuring cup with a spout to distribute the custard batter between the ramekins. Even though I cut the recipe in half, I still had a lot of leftover batter. Next time I make it, I will cut the recipe into fourths.
I carefully transferred the cookie sheet with filled ramekins to the oven and baked for 35 minutes.
After removing from the oven, I allowed the ramekins to cool and then transported them to the refrigerator. I didn’t read the recipe thoroughly before I started and therefore was not able to plan accordingly for the 2 to 3 hours of chilling time needed. I had already started on dinner by the time I realized it so I only ended up leaving them in the refrigerator for 1 hour.
Right before I was ready to serve dessert, I sprinkled a small spoonful of superfine sugar on top of each ramekin. After reading the manual and figuring out how the heck to use the torch, I carefully ignited the flame and quickly browned the sugar on top of each ramekins – surprisingly without burning it!
There was a nice, thin layer of caramelized sugar on top that added the perfect crispness to the creamy custard.
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Since I didn’t allow the ramekins to chill for the recommended time, the custard did not firm up as much as it should have, so the texture was a bit off. However, they still managed to taste great. While my attempt didn’t turn out perfectly, it was a good learning experience and I know how to improve the process for next time. Overall I was pleased with the recipe and the result. It ended up being a great Birthday dessert and I will definitely be making Crème Brûlée again!