Are you like me?
- With a temperamental broiler in your kitchen/oven? The net effect of which is no broiling?
- Without a blow torch for reasons of border control and air travel rules & regulations?
- Yet with a deep desire to crack a sugar glass crust? Specifically creme brûlée, restaurant-style…….in your own kitchen.
According to Wikipedia, Discs of caramel may be prepared separately and put on top of the creme brûlée just before serving, or the caramel may be formed directly on top of the custard, immediately before serving. To do this, sugar is sprinkled onto the custard, then caramelized under a broiler / salamander or with a blow torch.So fair enough you can make the caramel separately but would you want to do that? And if so, do tell why. For I think it is so much trouble to do. Hence my ‘other’ option. Use a spoon! Yes, a spoon. A heated spoon. Technique: A large cooking spoon is heated on the stove top/flame. This is pressed down on the ‘sugar-top’ of a cold, set custard to create a crust that can be cracked with a spoon, to reveal creamy custard underneath. Application: Creme Brûlée! The iconic dessert. Results: A well-defined, ‘breakable’ caramel top which is exactly how you want your Creme Brûlée Level: Easy Why I like it: If you don’t have a functional broiler in your oven, or a blowtorch, this dessert is still accomplishable! A few weeks ago, on the Food52 Hotline, I asked a question, desperate to buy a blow torch to make creme brûlée. The question was ‘How to get a blowtorch across continents? I’ve decided to get a blow torch when I’m in the US in the summer. How can I get it home with me to Nigeria??? Anyone travelled on an airplane with one? or cargoed it? Help!’ The responses over a few days brought me lots of laughter and finally a solution to my brûlée dilemma. A dilemma I was in because of a delicious lemongrass creme brûlée I had in Edinburgh at my sisters spring wedding. Served with a whiskey granite, summer berries and a mixed sesame seed snap, it brought joy and freshness to the palate and plate. With a towering pot of lemongrass gracing my front yard, I felt the custard was no big deal. The crackling top of burnt sugar would be the real challenge. So on to the hotline it was. I got varied advice from using plumbing blowtorches meant for welding copper pipes to being careful to avoid trouble by going against safety regulations. But one tip held promise and that came from Cris aka Mensaque, from Brazil.
She wrote ‘Here’s another idea for you…….on how to brûler your crème: spread the sugar over the custard,take a big metal spoon or a spatula,heat it on your stove burner and and press it on the sugar till brown. Works like a charm!’I was thrilled. There was the possibility of success and sooner than I hoped!
Cris writes more: “Hey, KB. How kind of you to send me a message…thank you. I’m glad I could help. I’m from Brazil, and over here (at least in my hometown) it is almost impossible to find a good blowtorch small enough to be considered practical in the kitchen, so I feel your pain, hahaha! I learned the “hot spoon technique” from a chef (can’t remember his name) on a culinary TV show in Brazil and it works very well,vlike your photos prove. All the best, Cris. (aka mensaque)”I wasted no time in whipping up a custard and trying out the heated spoon method which worked to the book. And letter. Cris and I, bound by history, culture, place….and the inability to find blowtorches have conquered the brûlée and so can you!