Featured Pro/Author:   Tags: caramelize, caramelize-sugar, creme-brulee, Desserts, equipment, meringue, techniques, torch, vegetables

Curtis Stone shows you how to use a blow torch to caramelize foods, such as meringue tarts or creme brulee. He also has a trick for using a blow torch to remove the skin from vegetables, such as tomatoes.

Step 1: Crisping
A blowtorch is an easy way to add color and flavor to certain foods. Just by slowly waving the blowtorch over the top of meringue for just a few seconds, adds a brown color and a crunchy texture.

Step 2: Caramelize
Coat the top of the crème brulee with about 2 teaspoons of sugar. Pour off any excess. Using the blowtorch, wave the flame about 2 inches from the sugar, moving across the top, about 5-7 seconds until crisp and caramelized.

Step 3: Blister
Another great use for the blowtorch is to slowly wave the flame across fruits and vegetables for a few seconds. When using on a tomato, the skin begins to blister almost immediately making peeling the skin very easy.

Items You'll Need

    Items You'll Need for this GMC Trade Secret

  • Blow Torch
  • Creme Brulee Torch