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Another question on creme brulee

post #1 of 11
Thread Starter 

In making the brulee, the "caramel" surface of the creme, I've used a small torch which is a bit of a pita.  I just recently read that the creme with the surface sugared with granulated sugar can be place under a broiler though placed near the bottom of the oven to achieve the brownish glassy surface coating.  Comments appreciated.

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
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Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
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post #2 of 11
Broiler works good but takes too long (for me). My broiler isn't as even as I'd like, plus I want to carmalize as fast as possible to avoid heating the custard. Try a bigger torch, like from a hardwarde or plumbing shop.
post #3 of 11
Thread Starter 
Quote:
Originally Posted by BrianShaw View Post................. Try a bigger torch, like from a hardwarde or plumbing shop.

This Matfer torch seems too under powered and needs frequent refilling.  Recommendations would be appreciated.

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
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Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
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post #4 of 11
Bernzomatic is a well-respected brand name to look for. Propane, not MAP gas. The basic unit requires lighting with a match, striker or stove hob. For more money you can get one that self ignites when a trigger is pulled. I think this is about. $25 investment, but I haven't priced them recently so I may be incorrect. Also useful for charring peppers, merrangues, and marshmallows... And burning stray hairs of hog carcasses.
post #5 of 11

$39 it has been since I bought mine a few years ago

 

http://www.amazon.com/Bernzomatic-TS8000-Intensity-Trigger-Start/dp/B0019CQL60/ref=sr_1_2?ie=UTF8&qid=1458559372&sr=8-2&keywords=blowtorch

 

Go to the hardware store and get the skinny 1 lb propane tanks they use for plumbing, not the shorter fatter 1 lb tanks they have for campng (harder to hold).  MAPP is not food safe and it costs more.  Stick to propane.  $3-4 tank lasts me over a year

 

Also good for starting charcoal fires and plumbing.  If bruleeing  you need to be patient and keep some more distance than with a toy torch.

 

Experiment with different sugars.  I find brown sugar catches on fire because o fthe mollasses, white sugar is too light and the torch actually pushes it around.  Sugar in the raw has worked well for me.

 

If you want even more toys, look at the searzall http://www.amazon.com/Searzall-Torch-Attachment-Small-Stainless/dp/B00L2P0KNO

post #6 of 11

This is the "minimalist" old skool approach:

 

http://www.bernzomatic.com/product/ul100-brass-pencil-flame-torch-kit/

 

15 bucks at Home Depot or the like.

 

Millions makes a very good point about the propane cylinder - the skinny one!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

post #7 of 11
Thread Starter 

OOooookay.  One mentions:

  • TS8000 high intensity
  • UL100 minimalist
  • (and what about the TS7000)

 

I can read specs but will the performance differ greatly between those  three heads using propane for caramelization???

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
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Reply

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
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Reply
post #8 of 11
Propane torch Performance, with that type of equipment, really isn't an issue when burning sugar. It is when soldering copper plumbing though! I can't speak first hand, though, for the high performance torch. I use the economy model for both sugar and plumbing, but sometimes need to borrow MAPP for plumbing.
post #9 of 11

What you're paying for on teh more expensive ones is the trigger start.  No matches or anything required.  You can do it with one hand.

post #10 of 11
Thread Starter 
Quote:
Originally Posted by MillionsKnives View Post
 

What you're paying for on teh more expensive ones is the trigger start.  No matches or anything required.  You can do it with one hand.


Then I'll gravitate toward the TS8000 for more versatility.

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
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Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
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post #11 of 11
The trigger start is a real convenience.
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