Creme Brulee - Part 2

Take the ramekin out of the refridgerator and dump the rest of the sugar in each of them.  You want to have a layer of sugar completely covering the custard.  It's good to use a spoon and add a little bit of sugar in each, swirl the sugar around, then add more as needed.

Now, the boring way to caremlize the sugar on top is to throw it in the oven underneath a broiler for 30 seconds, but what fun is that? 

It's definitely a lot more fun to use your mini-blowtorch designed for this purpose.  While at Boulevard, the chef actually used a plumbing torch (you know, the kind for sodering pipes together).  Considering I watched him make over 40 of them while sitting there, I guess that makes sense.

Ideally when torching the sugar, you should leave the flame a bit in one spot until the sugar begins to carmelize, then move the flame.   Slowly move the flame around until the whole thing has a nice brown crust.  While this is also happening, the heat from the torch warms up the custard as well.

Repeat with the remaining ones.  If hosting a party, it's neat to bring out the custards and let the guests carmelize their own brulee.  You can garnish also with some fresh raspberries and a mint leaf for a more professional look.

Now to find more cool cooking gadgets.