How To...

Don't know how to do it? Dr. Gourmet explains common cooking techniques and the hows and whys of what they are and why they work. More Cooking Techniques

Just Tell Me What to Eat!

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Just Tell Me What to Eat!

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Cooking Techniques

Caramelizing Sugar

Sugar melts at about 320°F and will turn to a clear liquid at that temperature. As the heat increases, the liquid sugar will turn golden brown. Toward 350°F it will darken. When the liquid cools it turns to a crisp glaze.

This can be done under the broiler but I have tested my Crème Brulee recipe with the broiler technique and the custard heats up a little too much for my taste. Using a blowtorch lets you melt the sugar quickly while the custard remains cool. This will set you back about 30 bucks for a blowtorch available in most kitchen stores. Not bad for a bit of heaven!