Torch it Twice

Nothing like a caramelized crisp top on a Crème Brûlée, and never knew the professional secret was to torch it twice. 

success lies in the set-up, always a mise en place
I always strain the custard mixture before poring it into the ramekins
it’s easiest if you put the tray with the ramekins in the pre-heated oven before poring, that way you won’t be able to make a good mess carrying the whole lot from the counter
once in the oven then I pour the hot water for the Bain de Marie

I’ve been making team Ina’s Crème Brûlée for years now, and to much applause. Single batch, double, triple, didn’t matter how many guests I was serving, I made each recipe one at a time and they always turned out great. One thing I did on my own was to strain the hot mixture before pouring into ramekins, I didn’t really understand why you wouldn’t. 

this batch, for Christmas Eve dinner, was torched only once
always love learning new things

Now, while being a student at The French Pastry School and baking things twice a week or more or every single day, I know now to cream the butter with the salt and the vanilla bean paste before adding the sugar when baking, and that you should always torch Crème Brûlée twice, once with the sugar on top for the first go-round, and then do it again with another tablespoon of sugar for the over-the-top deliciousness result. 

I use a True Value hardware store blowtorch, the broiler function on my city oven just doesn’t cut it. 

Torch it Twice, because two layers of caramelized sugar are way sweeter than one.

Every day dress, torch it twice. Pastry School finishes this week, I was in the kitchen all day long.

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