Melting sugar on creme brulee with blow torch

The technique for creating a proper layer of melted sugar on your creme brulee involves three important elements:

1. After you add the sugar, gently swirl the ramekin to create smooth layer of sugar. You don't want it too clump or be uneven.
2. Gently 'kiss' the sugar with the tip of the flame, moving the flame around to heat evenly, just until the sugar starts to flow.
3. Hold and rotate the ramekin to cause the melting sugar to flow around the cup and form an even layer.

Your goal is to distribute the heat, and sugar, evenly and smoothly around the top of your custard.

The technique to use is easier to pick this up by seeing it rather than reading about it. Alton Brown did a segment on Creme Brulee on Good Eats where he demonstrates the technique.

(if the link fails, you can Google "Alton Brown Creme Brulee on You Tube")

A few tips follow that may apply in your case:

• Before baking the brulees, use the torch on any bubbles formed in the liquid custard so that uneven patches don't become baked-in.
• Use fine grained (caster) sugar so that any unmelted crystals will be less noticeable.
• Swirl the sugar around in the ramekin and then get rid of excess sugar by tossing it onto a tray. This way you only have a very thin layer of sugar crystals to melt.
• Brown the sugar in two passes of the flame to avoid overcooking the top of the custard. The first pass should only melt the sugar, brown it on the second pass.
• Use the tip of the light blue part of the flame for browning (at least this is the case when you are using the smaller brulee torch). Sweep back and forth as if mowing a lawn.

I've caramelised thousands of creme brulees and I find that these points will help you.

1) Dry your custard surface of water/condensation

2) Use caster/ demerara sugar that is dry (not clumpy from moisture/humidity)

3) Put a spoonful of sugar in the middle; swirl ramekin or you can turn the ramekin in your hand and tap the side with your finger.

You want an even layer of sugar

4) Before you use a torch, it is important to understand the following concept. : Familiarise yourself with how water boils ; the point where it turns from liquid to gas.

• In the same way, Sugar will melt from the heat of the torch. At the point there are bubbles, it is the point before it burns. (Ie - Water to gas)

5) With a blowtorch, what i feel works best is to use the hottest/strongest flame and to hit the sugar as close to the surface as possible.

• With reference to point 4, you take away the heat when your caramel starts bubbling. As that is the furthest point u can take your sugar before it becoming totally burnt.

6) Moving the torch in a circular motion, you should end up with a fabulous caramelised sugar crust that cracks. ( And yes. it only cracks when the top has cooled down adequately - Patience is difficult at this time but oh so worth it when u crack through into an amazing lush custard)

7) Time is of essence as too much heat for too long will heat up the custard beneath. You want it to be slightly warm on the caramel layer and a cool custard.

Enjoy folks!

Use powdered sugar/ icing sugar dust lightly using a sieve and build layers of golden crunchy caramel