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
The Delicious 6-Week Weight Loss Plan for the Real World
Timothy S. Harlan, MD, FACP has counseled thousands of his patients on healthy, sustainable weight loss. Now he's compiled his best tips and recipes into a six-week plan for you to learn how to eat great food that just happens to be great for you - and if losing weight is your goal, you can do that, too.
Get the prescription for better health as well as healthy weight loss, including:
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!