Caramelising sugar with a blow torch

Caramelising sugar is the process of heating it to the point that it melts and then cools as a hard glaze. This technique is used for desserts such as crème brûlée.

-Light the blow torch and hold it a few inches from the sugar.

-As soon as the sugar bubbles and turns golden-brown in one area, move the flame to another area.

-If you don't have a blow torch then a very hot pre-heated grill will do the job.

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How to make crème brûlée How to make crème brûlée

By Paul Merrett

Skill level


Equipment you will need for this technique

  • Cook's mini-blow torch

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