The Proxxon MICROFLAM Burner Is the Perfect Tool for Torching Creme Brulee

Creme brulee is one of my favorite desserts, and the torching couldn't be easier with the MICROFLAM burner—and so much more energy efficient than firing up the oven broiler.

The MICROFLAM burner is light weight and easy to control. It's powered by butane lighter fluid, and the tank is refillable.

Here's my recipe for the Creme Brulee:

2 cups heavy cream (or 1 cup heavy cream + 1 cup half-n-half)

4 egg yolks

1/3 cup sugar

1 teaspoon vanilla

Granulated sugar for topping 

1. Heat cream over medium heat until hot but not boiling.
2. Whisk egg yolks, 1/3 cup sugar, and vanilla.
3. Slowly add hot cream to the egg yolk mixture and a little at a time.
4. Pour into ramekins.
5. Place filled ramekins in a baking dish, and add hot water to the baking dish so that it comes about ¾ of the way up the sides of the ramekins. Take care not to splash water onto the custards.
6. Bake at 325° F for 30-45 minutes until the top is set and slightly colored. The centers will still jiggle.
7. Remove custards from the baking dish and cool to room temperature, then refrigerate for at least 2 hours until chilled. (They can be covered and refrigerated for up to 3 days.) 
8. For serving, sprinkle each custard with ~1 tablespoon granulated sugar. Torch with the Proxxon MICROFLAM Burner until caramelized. Serve immediately, or return to the refrigerator and serve within an hour.

Here you can watch how easy the MICROFLAM burner makes the torching process.

Carole