My torch came with short little ramekins but I've never used them. I suppose it comes down to the creme to brulee ratio but the ones I got are 2 oz which I don't consider a particularly substantial dessert. The recipe I use calls for 4 oz ramekins and a water bath.

I usually use an assortment of ramekins when I make it, bigger ones for the adults, smaller for the kids, round, oval, deep, shallow, and it always turns out well.

You'll need superfine sugar for the topping, it crusts better. If you can't find it in the grocery sections, it may be with the mixers or at a big liquor store (we can't buy alcohol in grocery stores in Maryland??).

I usually make Panna Cotta now, rather than Creme Brûlée. We like it better and it's easier.

Yeah the only store where I've seen superfine sugar is the restaurant supply. I just grind up regular sugar in a mini FP.

I'll be happy to type out the recipe from The Palm if you're interested, but I'm guessing they're all pretty similar.

I'm interested FOAS! I've only made coconut creme brulee, but I'd love a go-to for the traditional version. Of course, my torch is the one used in plumbing. Too much house remodeling, not enough cooking. Why? It actually has enough flame regardless of the angle and it's much cheaper for so much more propane.

:)

Here is a link that might be useful: plumber's torch

We have a plumbers torch too and it works better than the small made for the kitchen torch.

Foas, I have read that grinding sugar will eventually ruin a fp's motor, you might want to look into it.

Thanks BB - I'm trying to imagine why. Perhaps larger quantities run so long that it heats up too much and starts to caramelize?

Here you go Robin - I found a post from 2008 where I already typed it all out - yay!

Creme Brulee
The Palm Restaurant Cookbook

4 cups heavy cream
grated zest of one lemon
8 large egg yolks
3/4 cup superfine sugar (I just grind down regular sugar in mini FP)
Pinch of fine sea salt
1 tsp vanilla extract
5 Tbsp superfine sugar for the brulee
30 raspberries (optional)
Fresh mint (optional)

Preheat oven to 325.

In small saucepan combine cream and zest and place over high heat. Watch closely, when bubbles appear around the edges and it is just shy of a boil remove from heat and let stand for 5 minutes.

In a large bowl combine yolks, sugar and salt, whisk until smooth. Whisking all the time, drizzle the hot cream into the yolk mixture in a thin stream. Whisk in vanilla.

Strain mixture through a fine sieve into ten 4-oz ramekins, leaving 1/4" clearance on top. Place ramekins in a roasting pan large enough to hold them all without touching. Pour in boiling water halfway up the sides of the ramekins and loosely cover with foil. Bake for 45-60 minutes, until a quarter-sized circle in the center of each custard still trembles but is no longer liquid.

Remove ramekins from water bath and place on baking sheet, let cool at room temp for 2 hours. (They will continue to cook and firm up as they cool.) Cover with plastic wrap and refrigerate min 2 hours or overnight.

When ready to serve, scatter the top of each custard with 1.5 tsp superfine sugar, and shake gently to distribute sugar evenly.

Carmelize with a torch, or place 3 at a time under your broiler, watch closely and turn as needed to get even browning.

Optional - garnish each ramekin with 3 raspberries and a sprig of mint.

This post was edited by foodonastump on Thu, Feb 28, 13 at 9:30

I don't know about Creme Brulee (which I love) recipes but I just ordered some of the tool organizers from the website Robin shared!

Been using this recipe for about 30 years:

Burnt Cream - A rich vanilla custard with burnt sugar topping. Yummy!

1 pint whipping cream
4 egg yolks
ý cup granulated sugar
1 tablespoon vanilla extract

Topping

4 tablespoons granulated sugar
1 teaspoon brown sugar

Directions: Preheat oven to 350 degrees. Heat cream over low heat in small saucepan until bubbles form around the edge of the pan. Beat egg yolks and sugar together until thick, about 3 minutes. Gradually beat cream into egg yolks. Stir in vanilla and put into 6 (6 oz) custard cups. Place custard cups in a baking pan that has about ý an inch of water in the bottom. Bake until set, about 45 minutes.
Remove custard cups from water and refrigerate until chilled. Sprinkle each custard with about 2 teaspoons of the sugar blend. Place on top rack under broiler and cook until topping is medium brown.
Put back in the refrigerator and chill well before serving.
Makes 6 servings

Thanks FOAS! Guess I shoulda searched. I could've just posted it for you. Duh. Normally, I would've. Don't know why it didn't occur to me today? I must need a vacation. One that includes creme brulee.

Hi Cathy! waving at you from up here!
Sorry that's not a torch site, it's just that the rest of the pictures showed flux, solder, all that other stuff that cooks just don't need (but plumbers do). You can get that same cheap torch at any and all local hardware stores.

Not a problem! I didn't remember posting it, just checked just in case.

While I'm quite sure it wouldn't make an ounce of difference with creme brûlée, mapp gas or propylene is "strongly preferred" by the folks at Modernist Cuisine (I've been reading!) because they don't contribute off flavors that propane and butane might. You'll need to spend a bit more for these, around $50 at Home Depot.

I've made creme brulee many times. It's a lot easier than you might think. It's basically cream, egg yolks and a little sugar. Both foas' and angelaid's recipes sound good.

Some tips - the best part is the caramelized sugar on top, so I always go with shallow dishes to get a big area. Always use a water bath so the custard is smoooooth. The cute little butane torches aren't much use. Get a decent plumber's torch and you'll do a much better job in shorter time. It also looks much more impressive to your guests.

Cheryl

I would have never thought about a plumber's torch :)

Is Baker's super fine sugar same as what you mention? My neighborhood grocery carries it. I saw some recipes online that called for turbinado sugar.

So looks like the recipe is basically a rich custard baked in a waterbath and sugar caramalized to a crackle on top. Does the broiling method work?

Also is this a dessert that can be made ahead of time and served later? Does the crispy caramel crust get liquidy if it is not served immediately?

We have hens, so creme brûlée is regularly on the rotation. I love the coffee creme brûlée recipe I found ages ago on Epicurious. Have fun!

Here is a link that might be useful: Coffee Creme Brûlée

The broiling method doesn't work very well. At least not if you have an electric oven. Yeah, I tried it.

Eileen

Agree with Eileen. You need more intense heat than a broiler. The crust will hold, but not for long. It becomes soft and loses it's crisp deliciousness. But you can whisk out your plumber's torch and brule those suckers in front of dinner guests. You'll probably get a round of applause.

Cheryl

I've never had any problems using the broiler on these in my electric oven. Weird.

The custard can be made well in advance but the brûlée should be last minute. I prefer using a torch because you have more control of the heat. Plus the sugar caramelizes faster so the custard has less time to warm up.

Is plumber's torch butane or propane? Is flavor an issue? How big are these babies and where do you store them. They look kind of big and mean. My previous experience with flame at tip of a wand is limited to one of those gas lighters for birthday cakes.

Look above, I addressed gases. Most people will use the cheaper propane ones. You'll be fine with that. They're roughly the size of a quart of milk. Maybe a little bigger but not much.

"I prefer using a torch because you have more control of the heat. Plus the sugar caramelizes faster so the custard has less time to warm up."

Exactly.

I saw that FOAS. A good point I will take into consideration. The type of fuel. Thank you. I guess I was just gobbling it too quickly to notice the taste. Not to mention, I move it over the top so quickly it may not have time to impart much flavor? I will have to do a taste test!

Keeping FOAS's comments in mind, if you were to get the propane, because you didn't mind the taste factor, it's relatively inexpensive and the one I have takes up as much room as a fire extinguisher, but I have the one for actual plumbing jobs. There are likely smaller ones.

Ditto FOAS and Eileen about using a torch instead of the broiler.

OK. I will stop by HD and check these out.

On the ramekins. I want to also make individual size fruit cobblers in them. I am thinking the shallow ones are better for that. Any recommendations? Are the porcelain ones not as good as stoneware?

Robin - I really don't think taste is much of a factor to be concerned about. My plumbing torch is acetylene and I typically use that. I'm not sure if that's healthy or not though! But since I'll be embarking on new sous vide experiments I will spring for mapp gas as recommended.

I dropped into my local sur la table and they had a lot nice shallow creme brûlée bakeware in small ovals and squares. Is the quality of their porcelain bakeware any good?

I also recalled the one creme brûlée DH and I oohed and aahed over. Not sure if I will attempt this. And what in the world is edible lavendar!! But it sure was delicious.

Honey Lavender Creme Brûlée (From Girl and the Fig)

The photos in your link give a good stage-by-stage introduction to making creme brulee. We keep hens and do a lot of creme brulee around here! It's not difficult at all, and you'll receive lots of oohs and aahs from guests. Just be sure to follow all the steps, don't boil the cream, be sure to strain through a fine sieve, use a gentle water bath, don't "burn" the sugar in advance or it will be sort of gelatinous in texture by the time you serve, and using a propane torch is just fine.
I mess around with the number of yolks I use, especially when I want to get rid of a few extra.
The Sur La Table ramekins are mostly made in China and I have been avoiding Chinese products that are food related, so I do not know how well they function or last, or what the clay ingredients are. I use Villeroy and Boch, Apilco, and Emile Henry ramekins.

Hi Kitchen Detective - that is a good point. I will look for those other brands you mention. I will probably give a trial run to make sure my technique is OK. I guess the sieve bit is important to make sure I don't have bits of scrambled eggs :). I don't have that big of a sieve. Will have to see what I can make do with. I keep thinking I need one of those Chinois stands. I miss that when I want to strain jelly or stain this kind of stuff.

GWlolo, I was searching for info on a kitchen torch and found this thread. Did you ever find just the right torch? I've never used one, but imagine that if I had one I'd find many things to do with it.

Hardware stores have the basic torch. Get the 'fat boy'. It is chubby and sits much nicer on a counter and stores easier. I use it for starting my grill and smoker, (i use wood).
Bonfires, etc. All my pyro needs, lol.
Never made creme brulee but have torched a similar dessert for fun.

I've never noticed a taste but read the fuss about it over at chefchat.
Most like the Iwatani for a good kitchen torch.

Here is a link that might be useful: brulee torch

Regular lavendar is edible. But you want to get it from a source where it was raised and processed in a food safe manner. I just recommend a light touch with it. Or else it tastes like you are eating grandma's soap.

LOL we've got a heart-shaped pillow stuffed with lavender floating around and I've never felt hungry smelling it. Never had lavender in food that I'm aware of and somehow I'm not in a huge rush to try it. But people do eat it so I guess it works! Penzey's sells it, for one.

Thank you, Sleevendog. I don't know why I have this sudden desire to sear and char things but your mention of a smoker did not dampen it. Iwatani sounds and looks more appealing than fat boy, and that I care about those things is an indication that I'm really just looking to be a pyro poser and not a genuine crème brulee chef.

My trigger finger twitched when someone mentioned a bit of sugar on fresh fruit and torched.
Nice on pear slices or peach halves.
Sugar grinds fine in a spice grinder for powder....just don't run it so long that any heat causes it to start to caramelize around the rotating stem, a few quick pulses will do.

I have some lavender and always hesitate to use it. Smells lovely. It is in Herbe de Provence seasoning blends usually. Very little used is very floral. Creme Brulee would be a nice use for it.
Not sure. I do just like brulee the classic way.