Kitchen torch
A small handheld torch, usually fueled by butane, used to caramelize sugar on crème brûlée, toast meringue and brown other dessert toppings.
- Equipment, utensils and bakeware
Also called: blowtorch
A torch gives intense, direct heat to the surface only, so the sugar on a crème brûlée melts and hardens into a glassy crust while the custard below stays cold. It also browns meringue on pies and baked Alaska and can warm the outside of a metal bowl or cake ring to release a set dessert.
Hold the flame a few inches away and keep it moving in small circles to avoid scorching. Use it on a heatproof surface away from paper.
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