Sugar beware, I’m armed and dangerous
Halfway through last year, a few months after starting this blog, I decided that I should take the jump and buy myself a little kitchen blow torch. My custard-loving sister is always desirous of new desserts that elevate the humble custard beyond it’s status as yellow goop, and therefore crème brûlée was something that I wanted to make for her to see if it would win her over.
So, once I’d made the decision that I was going to make the financial investment into a blow torch, I immediately jumped up and headed for my local kitchen goods store. After a brief conversation with the rather unfriendly salesperson and forking over $50, I happily headed home with my new purchase clutched in my hands like some long-lost treasure, eager to give it a whirl. Once I got home, I ripped apart the packet and may or may not have given it a brief cuddle before pulling out the instruction sheet to read how exactly I was meant to operate my new toy.
It needed butane gas to fuel it to burny deliciousness, so I pulled out the gas cylinder from our portable stove, turned the torch upside down and rammed it’s top into the little insert at the base. And then screamed like a panicked little girly girl as gas proceeded to spill out all over the blowtorch and my hands. I dropped both the torch and gas cylinder, bolted inside to wash my hands, then reread the instructions. I was doing everything right, but why wasn’t it working?! Attempt after attempt, the gas refused to enter the cylinder of the blowtorch, till I eventually gave up at the rather insistant yelling of my mother (if you can call her repeated screams of “PUT THAT THING AWAY BEFORE YOU BLOW US ALL UP!” insistant, that is).
Yes, I really do draw this badly…
So, I sadly packed away the blowtorch and resigned myself to the thought that I may have just blown $50 on a utensil that I would not get to use even once. And yet, I couldn’t give up on the dream - I continued to be haunted by dreams of creme brulees, their caramelized tops dancing through my mind, the burnt sugar glistening like gold. A few weeks ago, I couldn’t take it anymore and ended up wailing to a friend of mine “Why? Why does the brulee-y goodness hate me? Why won’t it work? WHYYYYY?”. After answering his many questions, he finally said that I should just go to my local smoke-store (store that sells cigarettes, cigars and various smoking paraphernalia) and buy a little gas cylinder of the kind that is used to fill reuseable lighters, stating that perhaps the top of my camping-stove gas cylinder was the wrong type for this kitchen implement. I initially pooh-poohed this idea, but thought that it would be worth a try if it meant I could use my blowtorch, and then completely forgot about it.
Till last Friday, that is.
Walking down Elizabeth St towards the office, I walked past a store that bore the label of Smoke Mart and stopped dead in my tracks. A smoke store? But…that would mean that they have gas cylinders! I trembled slightly with anticipation, then quickly did an about turn and dashed into the store as fast as my little legs could carry me. I was greeted by the friendly sales assistant but had no time for pleasantries as I burst out “Gas cylinder. Lighter. Please”. She cautiously handed over the little gas cylinder and I eagerly grabbed it from her hands and popped the lid, and sighed. The top was indeed different from my gas cylinders at home. It was as if a great weight had been lifted from my shoulders, and I felt gloriously happy in the knowledge that finally, finally, I would be able to join the ranks of those who could brulee their creme!
As you can see by the photo, I’m yet to refine my blowtorching skills, but trust me when I say that there’s nothing that can stop me now! MU-HA-HA-HA!
P.S. Yes, I’m aware that you can brulee using the grill, but I was dead-set on using the blowtorch that I’d bought, and was not going to settle for this grilling business 
Crème Brûlée (from ‘My Vue‘ by Shannon Bennett)
Ingredients
300mL double cream
200mL milk
100g caster sugar
8 egg yolks
2 vanilla beans, split lengthways and seeds scraped
100g soft brown sugar
1. Preheat the oven to 100 degrees C.
2. Mix the cream, milk, caster sugar, egg yolks and vanilla together till just incorporated. Do NOT use a whisk as having any bubbles will ruin the silky smoothness of the custard.
3. Pour the custard into 4x ramekins with approx 1 cup capacity each. Place a folded tea towel onto the bottom of a baking tray, then place the custards on top, this will stop the bottom of the custard from overheating and causing bubbles to form in your custard. Fill the baking tray with boiling water till it comes halfway up the sides of the ramekins, then cover lightly with foil.
4. Bake the custards in the oven for about 35 mins, or till they have just set but are still wobbly in the middle. Remove from the oven and place in the fridge for about 30 mins to cool down.
5. Once completely cool, sprinkle a light layer of brown sugar on top and use a blowtorch or (if you’re not as obsessive as me) a preheated grill/broiler to glaze the top of each custard till the sugar is melted and turns a lovely amber colour. Repeat once or twice more if you want a thicker layer of caramel, then serve and sit back and listen to the sound of cracking caramel as everyone dives in
Technorati Tags: creme brulee, french cuisine, custard, sweets, dessert, recipes, shannon bennett, caramel
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Comments
I’m so glad you got everything to work without blowing the house up.
I learn about creme brulee in my next pastry class. So I was so excited to see your post about it. It looks so good. Isn’t breaking through the sugar top the best part.
This torch has been on my wish list for ages… and your sister has a very good taste… custards… love them all, yours just makes jealous of your sister being able to try this wonderful dessert!
You have received some excellent tips on how to use your torch - love mine and creme brulee is probably one of my all time favorite treats…pretty tasty looking there!!!
ellie, that is outrageously good. why do i come here in the afternoons to drool when i should be working? 
it’s torture to see this and not be able to eat it right away.
mmmm, that looks gorgeous. i love my little torch and i keep it on the counter for browning up other things that come out of the oven, especially cheese.
Hi Ellie - that’s so awesome! I definately need to get one of these implements for my kitchen as well! 
Gosh, I had no idea those little kitchen torches were so expensive. Personally, I always use a plumber’s torch with a flame spreader. Cheap, hot, big flame. It’s also handy for burning off red pepper skins without cooking the flesh.
Yay! I’m so happy you got it to work! The brulee looks FABULOUS! I can’t wait to see what else you’ll make now.
xoxo
Oh Ellie, your story is just like mine! I haven’t used the blow tourch at all (lazy on my part mainly). But now I really have to take it out and so something with it. Your brulee is fabulous, can’t wait to dig a spoon in!
I have a blow torch itching to be used. When I got it, I tried to fill it up too and a little gas overflowed, but it was because the tank was already full. Will have to try creme brulee soon! Your creme brulee looks luscious!
Your first attempt was a scary thing indeed, we could have lost you. Glad you got the right parts to make your brulee. Now I just need to check I’ve got my hospital coronary cover up to date, why is creme brulee so delicious?
Jerry - Hehehe, thanks 
Will keep your tips in mind for next time that I try this.
Rachel - It was a bit of a trial to get to this point, but I made it in the end
Rachel/FoodSnob - Ooo, I just looked it up and it’s basically a banana with caramel :/ Unfortunately I freak out with uncooked banana so I don’t think I could handle this 
Cheryl - LOL, trust me, both ma and I are glad that I didn’t blow the house up either I’ll keep an eye out for your creme brulee post!
Cris - Despite my initial troubles, I think that a torch is a very worthwhile investment! And no need to be jealous, she’s still asking me when I’m going to make your flan for her 
Doodles - Thanks hon I think I should make this a few more times, just for the sake of improving my brulee technique
Bee - LOL, I used to have the same problem when I was working I’d surf food blogs after I had my lunch and then I’d get all hungry and drooly again
MP - Oooh! Now there’s a good idea! I’d never actually considered using the blowtorch for anything other than brulee, but I should look at other applications!
Gilly - Ooh, you sooo definitely should! Now that mine works, I’m convinced that every kitchen should have one
Wes - Ahh, that’s $50 Australian, so it’d only be about $30 US You can get them cheaper, but I went with a slightly more expensive model as the salesperson told me that it had a better reputation
Brilynn - Nooo, don’t let the torch go to waste! I’ll keep a weather eye out for your own blowtorch antics
Lisa - Aww thanks hon! No idea what to do next…maybe a bombe alaska? Hehehe
Anh - Thanks hon And I hope that you dust off that torch and put it to good use soon!
Kat - Awww, lucky! Mine came empty so I couldn’t use it at all I hope you give this a try!
Neil - LOL, I’m rather glad it all worked up in the end as well I don’t know why it’s got so much appeal, perhaps it’s the cracking of the brulee with the spoon which holds the initial delight as well as anticipation?
What a great post! I bought a huge torch years ago (the kind that should never be in small residential kitchen) and was always terrified I was going to blow up my apartment. I finally brought it to the local fire department and told them to do away with it for me. I have yet to go pick up a smaller - manageable one, but can’t wait!
Oooohhhh! I saw one last week and was so very tempted but held back. I bought an oven thermometer (for $6.95!) instead. Now I wanna go back!
Now I want a blow-torch too, Ellie! Though I think that would be dangerous. :S
Your crème brûllé looks so delicious!
Chris - LOL! I’m wondering how big this blow torch would have been for you to ask the fire department to dispose of it for you
Mandi - Oh, the oven thermometer was definitely a good buy, but I absolutely agree that you should go back and purchase the blow torch as well After all, it will only help you to create more deliciousness in your kitchen!
Kazmic - Thanks hon
Peabody - Never was a truer word spoken
Truffle - Ahh, another custard lover I’m glad you like it!
Patricia - Thanks sweetheart And yes, the blowtorch *could* be dangerous, but only in terms of the delicious caloriffic goodness you could use it to create
First, I think your sketch was completely adoreable! Second the brulee, beautiful…just think what you can do to marshmallows, individual s’mores. Yum, you have one lucky sister- well actually family.
Omg, that illustration is hilarious! Your brulee looks delectable, I can just imagine the cracking sound as the spoon broke through!
ps. My husband read this post and said Amen to using the blowtorch. Rawr! You are now officially his #1 coolest foodblogger.
Your writing is such fun to read … you have me right with you walking down Elizabeth St! Beautiful brulee!
Callipygia - Hehehe, cheers Despite my lack of drawing prowess, I like to think I can get my point across Oooh, smores! Now there’s a good idea!
Ari - Awww shucks! I’m glad to have provided a giggle, I always do my best And tell your hubbs that I’m glad he agrees with me on the blowtorch thing
Tanna - Thanks hon
What a fantastic post, Ellie! I giggled the entire time. You’re such a breath of fresh air! And that brulee looks amazingly delicious!
Ellie,
good to see you got the torch working! That’s a decent looking brulée, too!
A little tip with the torch… Keep it moving at all times, and make sure there are no large granules of sugar sitting about the top of the creme, as they will burn before everything else caramelizes.
Have fun with your new toy!