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Unpopular take: blowtorching creme brulee is way overrated
I tried torching a batch of creme brulee for a fancy dinner service in Austin last month and half of them came out with a burnt sugar taste that ruined the custard. My pastry chef buddy says I should just use the broiler instead, which takes longer but gives a more even crust. Anyone else found torching too inconsistent for a busy line?
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jamiekim12d ago
torching too inconsistent" - nah, the real hack is using a culinary torch with a diffuser attachment.
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