When I moved to Bangkok last year, I couldn't bring my kitchen blowtorch because the movers wouldn't ship the accompanying propane gas cans either via ship or by air. And I'm not willing to buy a new blowtorch here.
My question is, using the broiler in the oven, can you caramelize the sugar topping of creme brulee until brittle? If so, what is the correct procedure? I remember trying this years ago when I still didn't have a blowtorch. The sugar just turned into brown spots and the creme brulee turned out as soft as the custard that it is with no shell to crack.
Thanks!
My question is, using the broiler in the oven, can you caramelize the sugar topping of creme brulee until brittle? If so, what is the correct procedure? I remember trying this years ago when I still didn't have a blowtorch. The sugar just turned into brown spots and the creme brulee turned out as soft as the custard that it is with no shell to crack.
Thanks!