a "crust" the way sugar is torched in a creme brulee? Is sweet the only taste that I get with a caramelized-type crust. In other words, is there any other ingredient that when heat is applied, hard to a shell-like crust? I'm thinking about bacon...fry it long enough and the fat crisps.
Is there a way to get a crust on a deviled egg without using a sweet medium like sugar? If I use a kitchen torch I think I'll just burn the yolk/mayo and it will significantly alter the taste for the worse...thoughts?