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kitchen

Item: Culinary Torch

Cat #: TORCH
Compare At: $39.95
OUR PRICE: $29.00!

Order the Culinary Torch

Item: Isobutane Fuel Refill
          59 ml

Cat #: T-FUEL
OUR PRICE: $4.00!

Order the Culinary Torch Fuel Refill

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.

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