What can I do .?
2007-02-18 13:42:45 · 4 answers · asked by Matt S. 2 in Food & Drink ➔ Cooking & Recipes
If you are making creme brulee alot I suggest purchasing a small blow torch that you can get at a specialty kitchen or cooking store. They are made specifically for that purpose.....for carmelizing.
2007-02-18 13:47:06 · answer #1 · answered by IamwhatIam♥♥♥♥♥ 5 · 0⤊ 0⤋
Are you using one of those little blow torches that they sell? That's what I use, and it works perfedtly. Putting it under the broiler just insn't the same. If you make a lot of creme brulee, as I do, it's well worth the investment (about $25.00). It carmelizes the sugar in a snap. Hope this helps, and happy eating! Warm regards.
2007-02-18 22:05:32 · answer #2 · answered by Susan B 2 · 0⤊ 0⤋
What kind of sugar are you trying to carmelize and how are you doing it? If the sugar is too thick, that might be a problem. You can use a torch that they sell at the kitchen supply stores, but you might want to upgrade to a small blow torche. You can also use your broiler. Superfine white sugar works best.
2007-02-18 21:47:33 · answer #3 · answered by Anonymous · 0⤊ 0⤋
first of all?
how are you doin' it? with a broiler or with a torch?
moisture will definetly sabotage brownin' of any kind.
do the caramalization when it has completely cooled off.
you will probably havin' a better chance doin' it with brown sugar.
2007-02-18 22:17:24 · answer #4 · answered by lachefderouge 3 · 0⤊ 0⤋