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Had to pick between a salamander or a blow torch for finishing crème brûlée
I went with the torch because it's cheaper and I can use it for searing peppers too. First batch came out great, but has anyone else had trouble getting an even layer without burning the sugar in spots?
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nancys904mo ago
the_sarah said it looked like a crime scene and yeah, that was basically my first try too. I mean, I had these little black craters all over the top and the sugar was still grainy in other spots. What finally worked for me was holding the torch way further back than I thought I needed to, like 6 inches easy, and just moving it in slow circles. I also switched to a thinner layer of sugar, patted it down flat with the back of a spoon before torching. Cut the burnt spots down a ton and I don't have to scrape off half the top anymore.
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