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