I got a kitchen torch for xmas!!

[supernova]

:D

I was not expecting that! But I do admit I've looked at them. I also got some creme brulee mix and the little dishes and bain marie pan to go with them. :D

Any torch tips before I light up?

[Warpy]

1. Yeah, point it away from your face, 180 degrees away

They're also good for things like roasting peppers and doing a final browning on things that got done in a conventional oven but the surface isn't quite as seared as you'd like. They're also really good for putting the final browning touches on meringue toppings.

Just when you set that sucker down between dishes, make sure it's pointed fully away from you. You'll thank me for that.

[franmarz]

2. A recipe for your new kitchen torch..

After a creme brulee is made and baked,- and cooled somewhat, Sprinkle some granulated sugar over the top, about a tablespoon, then with your kitchen torch,hold the flame about an inch over the top, not to melt the dish, but to carmelize the sugar. It may turn dark brown in spots, but is absolutely delicious.

[The empressof all]

3. I got one too!

I admit I have a bit of fear of using it. I'm afraid it'll blow up in my face :shrug: I plan on using this puppy this weekend after I buy some safety goggles.

[wildeyed]

5. I am really tired and initially read that you plan

on using this ON the puppy!!!!! Ack, time for me to log off.....

[Shakespeare]

4. I'll give you the world's best creme brulee recipe!

This turns out flawlessly for me every time (and has become my signature dessert). Family cheers resonate when I pull out the torch.

1/2 cup sugar
5 egg yolks
2 cups heavy cream
1 vanilla bean
superfine sugar (for carmelizing the tops)

Whisk the eggs and sugar together until the sugar is completely dissolved (the sheen of the mixture will show you when the graininess is gone). Heat the cream in a saucepan over medium/low heat, stirring occasionally. Split the vanilla bean and scrape the insides (teeeeeeny seeds) into the cream. You want the cream to just come to a simmer, not boil.

Remove the cream from the heat, and add about 1/2 cup at a time into the yolk/sugar mixture while whisking vigorously to temper the egg yolks (ya don't want scrambled egg creme brulee!***). Pour into ceramic dishes (this should make enough to exactly fill what I'm presuming are the four dishes you received), place in the bain marie and bake at 375 for about 40 minutes. Your baking time may vary depending on how hot your oven is (so start watching it at about 30 minutes), and you may also want to cover each dish wish a piece of aluminum foil to keep the tops from browning (I didn't have to do this when I had a gas oven, but do have to do so now with my &*^#$%ing electric oven). You'll know it's done if the edges of the creme brulee have set, but you still have a little jiggle in the middle (It should set as it cools).

Chill the creme brulee for at least four hours (overnight works great), because you want the creme brulee to still be chilled AFTER you carmelize the tops. Just before serving, sprinkle superfine sugar on the tops (you'll want to shake/tap the dishes around a bit to get the surface just covered with sugar), and commence torching. This is a sublime dessert--such simple ingredients that yield a heavenly result. People will worship you for this.

***I'm still recovering from the near-seizure I had when watching Emeril make creme brulee on one of his recent shows. Instead of gradually, gently tempering the egg yolks with the hot cream, he just dumped it all into the yolk mixture at once. I freaked, and have never liked Emeril quite as much since then.

[housewolf]

6. Yummmm.....

I adore creme brulee - it's just one of my absolute favorites.

Thanks for your prize recipe! I _didn't_ get a torch for christmas but you never know, maybe I'll just go out and get one!

[Shakespeare]

10. It's a pretty standard recipe, BUT...

...I'm convinced that using vanilla bean instead of vanilla extract makes all the difference, which is what drew me to that particular recipe. I don't even remember where I found the recipe, but I do recall that it was one proportioned for commercial production, so I had to figure out how to scale it down. My final version uses a tad more egg yolk by proportion than the original jumbo recipe.

It's one of those desserts that never fails to impress (silky smooth, and sets JUST enough to hold its shape), and it's just so darn freakin' easy. And thank the gods for Trader Joe's, which sells vanilla beans for 3.79 (jar of two), so it doesn't break the bank to make it.

[housewolf]

11. I'm a great fan of Trader Joe's too

It's on my regular shopping route, there are so many great buys there. Does yours sell King Arthur Flour? I used to be able to buy both the all-purpose and the bread flour but lately they've only carried the all-purpose flour. It's great for bread-making, a bit higher protein than what you find at the supermarkets.

[Stinky The Clown]

7. I've always used the industrial version in the kitchen ........

Creme brulee



or ......... sweating copper pipe joints.

[housewolf]

8. That's what my friend used, too...

The big blue canister. I had my hands on one a time or two but haven't learned the knack of it yet. I imagine some practice would be needed to really be comfortable with the thing.

[supernova]

12. I'm afraid that might be too heavy for me

I'd probaly drop the canister before I finished my project.

I like the little hand-held one.

But hey, whatever works! :D

[fortyfeetunder]

9. Another use for it, if you have a charcoal grill

I use a propane torch instead of lighter fluid to light my coals. Those little kitchen torches, are easy to hold while I light 'em up....