BLOW TORCH ADVENTURE - video post

I have been watching cooking shows or baking shows and all those Creme Brulees have been teasing me to explore this part of cooking and baking. My husband loves seared salmon sushi that they blow torch and it all made sense for a cooking blow torch to find a spot in our kitchen.

I was doing a search and I am seriously amazed how many different types of food you can blow torch to step up your meal from being good to being amazing. From blow torching creme brulee, marshmallows, meringue, roasted, peppers, lemons, oranges to finishing off steak, seared tuna, salmon, sausage, you can blowtorch cheese or even a bagel.

There is so much to explore with this tool!

And I made my first Creme Brulee. It is a bit of a process before this beauty gets eaten as it needs to set in the fridge first before blow torching (or grilling in the oven), but it is delicious and fun. This is our video:

Recipe for 4 to follow (I halved the recipe to get 2 ramekins):

Ingredients:

500ml heavy whipping cream

2 tsp vanilla extract (or vanilla paste/bean)

4 large egg yolks

50 grams granulated sugar

about 6 teaspoons granulated sugar, for the caramelized topping

How to:

1. Preheat oven to 150C.

2. In a saucepan, heat cream, vanilla extract and seeds on medium heat just to a boil. Meanwhile, whisk together eggs and sugar in a medium heatproof bowl until well blended. Remove vanilla bean (skip if using paste or extract) from the hot cream mixture, then pour the mixture slowly and gradually into the egg mixture while simultaneously whisking the egg mixture constantly to prevent curdling. Strain the mixture ( skip if using paste or extract), then pour evenly among the dishes. Get rid of foam.

3. Place ramekins into a deep enough roasting pan in the oven, and pour in boiling water until it reaches halfway up the ramekins. Bake for 30-40 minutes until the custard has set and is just slightly wobbly when gently shaked. (Mine were really wobbly but they all set in the fridge perfectly). Let ramekins cool on a wire rack to room temperature, then chill in the refrigerator for at least 4 hours, preferably longer, and up to 2 days.

4. To serve, sprinkle 1-2 teaspoons of sugar on each dish. Shake the ramekins gently from side to side until evenly coated. Using a torch, start caramelizing the top until nicely browned and bubbly. Preferably, let sit for a few minutes in the refrigerator, uncovered, to let the top harden and the custard get cold again; otherwise serve immediately.

Enjoy!