Item: Culinary
Torch
Cat
#: TORCH
Compare At: $39.95
OUR PRICE: $32.95!
Item: Isobutane
Fuel Refill
59 ml
Cat #: T-FUEL
OUR
PRICE: $2.95!
|
This
fabulous Culinary Torch will make you look like a pro!
Quickly caramelize
sugar on crème brulee or tarts without heating the filling,
using this culinary torch. This safe
butane-fueld torch has an easy
on/off trigger, an efficient flame adjustment lever and safety lock for
when it is not in use. Its compact size (5-1/2" tall)
and textured rubber body help to make handing it easy and safe.
- Butane
fueled torch
- Easy on/off trigger
- Flame adjustment lever
- Safety lock when not in use
- 5-1/2" tall
Torch burns for
60 to 70 minutes when full. Holds 64 ml of fuel; sold without fuel.
Heavenly Creme Brulee
1 quart heavy cream
1 vanilla bean, split and scraped
1 cup vanilla sugar, divided
6 large egg yolks
2 quarts hot water
Preheat the oven to 325 degrees F.
Place cream, vanilla bean and its pulp into a medium saucepan set
over medium-high heat. Bring to a boil. Remove from heat, cover
and allow to sit for 15 minutes. Remove vanilla bean.
In a medium bowl, whisk together 1/2 cup vanilla sugar and the egg
yolks until well blended and it begins to lighten in color. Add
the
cream
in small increments, stirring continually. Pour liquid mixture into
6 (7 to 8-ounce) ramekins. Place the ramekins into a large cake pan
or
roasting
pan. Pour enough hot water into the pan to come halfway up the sides
of ramekins.
Bake just until the creme brulee is set, but still
trembling in the center, approximately 40 to 45 minutes. Remove the
ramekins from the roasting pan and refrigerate for at least 2 hours
and up to 2 days.
Remove from refrigerator for at least 30 minutes
prior to browning the sugar on top. Divide the remaining 1/2 cup vanilla
sugar equally among the 6 dishes and spread evenly on top. Using a
torch, melt the sugar and form a crispy top. Allow the creme brulee
to sit for at least 5 minutes before serving. |
