Crème brûlée literally translates to “burnt cream,” which refers to the crunchy layer of caramel that floats over the creamy and smooth custard below. Many of the specialty cooking supply stores carry a small butane torch that can be used for caramelizing the sugar on the surface of the crème brûlée. Another option is to dig around in your basement to find a propane torch used for plumbing projects. Either piece of equipment works well.
Join me in my kitchen as I prepare recipes from my two cookbooks, European foodie trips and explore new inspirations.