201 alma st
Assistant Cook
- Joined
- Sep 24, 2009
- Messages
- 5
how do I get the this right without a torch
Another method, besides the one kadesma mentioned.......
Make the caramel in a saucepan to the hard crack stage. Pour it over the top of the brulee and let it cool.
Dry makes a lot of difference actually for brown sugar. And I only said sugar. Brown sugar starts to dry, then burns while the other bits are still drying out. You don't get the evenly cooked glass effect.
With something evenly wet/dissolved, it can work as you describe.
But brown sugar is fairly troubling under the torch if not dried beforehand.
Would be interesting to do a coconut brulee with palm sugar on top.