I've only used it (so far) on creme brulee, but after watching a local sushi restaurant serves use his to torch our sushi at the table, I have bigger plans for this little torch.
This recipe was part of the instruction booklet included in the torch packaging. It's divine. :) And that little "tap-tap-tap" to crack the sugar shell? Heavenly!
- 1/2 vanilla bean
- 2 C heavy cream
- 3 egg yolks
- pinch of salt
- 1/4 C + 4 tbsp sugar
- Preheat oven to 300. Have a pot of boiling water ready.
- Line a baking pan that is 2 to 3" deep with a small kitchen towel.
- Using a paring knife, split the vanilla bean lengthwise down the middle and scrape the seeds/pulp into a 2-quart saucepan.
- Add the cream, stir to mix and set the pan over medium-low heat. Warm the cream until bubbles form around the edges of the pan and steam begins to rise from the surface. Remove from the heat and set aside to steep, about 15 minutes,
- In a large bowl, whisk together the egg yolks, salt, and the 1/4 C of sugar until smooth and blended. (The mix should fall off the whisk in thick ribbons. Shoot for 5 minutes of whisking.)
- Gradually add the cream to the egg mixture, whisking until blended. Pour the custard through a fine-mesh sieve set over a bowl.
- Divide the custard among four 5- or 6-oz. ramekins and place the ramekins in the prepared baking pan. Add boiling water to fill the pan halfway up the sides of the ramekins.
- Cover the pan loosely with aluminum foil and bake until the custard is just set around the edges, 35 to 40 minutes.
- Transfer the ramekins to a wire rack and let cool to room temperature.
- Cover with plastic wrap and refrigerate for at least 4 hours or up to 3 days.
- Just before serving, evenly sprinkle each ramekin with 1 tbsp sugar. Using a kitchen torch, melt the sugar according to the manufacturer's instructions. Serve immediately.
Here's a short clip of my bangin' brulee-in'!