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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.

See recipe in full

How to make crème brûlée How to make crème brûlée

By Paul Merrett

Skill level

Intermediate

Equipment you will need for this technique

  • Cook's mini-blow torch

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