Where do I find butane refill for creme brule torch?
Any store you can buy the torch, for one. The refills are available at large retailers like Target and Wal Mart, hardware stores, drug stores and kitchen/home supply stores. They are also available at smoke/cigar/pipe shops where they sell lighters that use the same butane as your torch.
I want to make creme brule. Where can you buy the torch?
Williams Sonoma has an awesome creme brulee torch! it is very high quality but only $40.00 !! you will not be disappointed with it! this "Kitchen Torch" can also be used for other things like melting cheese, etc. just go to www.williams-sonoma.com and type in "kitchen torch" into search! ENJOY!
Where do I find butane for a creme brulee torch?
Try to remember where you bought the torch in the first place. If you can't remember or it was a gift. Depending on what Country you are in try: Target, Wal-Mart, Canadian Tire, Hardware Stores, Kitchen Stores, Zeller's Kmart. Martha Stewart has a directory of Equipment Sources and you might try her website at www.marthastewart.com I wish you well, creme brulee is at the top of my list of deserts. I only eat it when I go out to dinner at a fine restaurant. I have flambed nothing for 15 years since my house burned down. No I didn't burn it down it was an electrical problem & we were all at work. Still, I don't but I wish I could.
Where do I find butane refill for creme brule torch?
Any store you can buy the torch, for one. The refills are available at large retailers like Target and Wal Mart, hardware stores, drug stores and kitchen/home supply stores. They are also available at smoke/cigar/pipe shops where they sell lighters that use the same butane as your torch.
You use a propane torch like the plumbers use or one of the smaller butane versions of it and you use the torch to caramelize the sugar layer you shook onto the top of the custards by playing the flame over it.You can do this under a broiler too but some people find the torch gives them better control and is fast enough if you are only making a few, or if you don't own a fancy broiling element.
You use a propane torch like the plumbers use or one of the smaller butane versions of it and you use the torch to caramelize the sugar layer you shook onto the top of the custards by playing the flame over it.You can do this under a broiler too but some people find the torch gives them better control and is fast enough if you are only making a few, or if you don't own a fancy broiling element.
Where can I buy a propane torch for creme brulee?
Look in the camping area of a Wal-mart or Target. They are used to start fires. Also, in the section of the store with outdoor grills - they are used to start the fire in them, too. Sometimes find them in a regular grocery store next to the paper plates/picknic supplies and boxes of matches. You will have to buy a can of the butane fuel to go with it. http://images.google.com/imgres?imgurl=h...
What's a substitute for a blow torch when making creme brulee?
You can use your home broiler oven. Just watch it very carefully. There's a fine line between "creme brulee" and charcoal. But you might consider investing in a propane torch from your hardware store. They're darned handy, and i must say, quite fun, haha. Just use them responsibly of course.
Where can I buy butane for a kitchen torch?
We sell a lot of creme brulee at my restaurant. A regular butane torch works very well and you can pick one up at any hardware store. The small ones that cost more do not do as good a job. The flame is too small and not as forgiving. Use a shaker of sugar and sprinkle high enough from the dessert to achieve an even amount over the whole surface. Go easy with the flame until the sugar bubbles and turns brown. Be careful because it goes from brown to burnt very fast. You may want to place three raspberries close together on top with a mint leaf for garnish.Good luck.
How to make WARM creme brulee?
17 fl oz (500 ml) double cream 1 vanilla pod 4 1⁄3 oz (120 g or 1/2 cup) caster (superfine) sugar 6 tsp caster sugar (set aside for sprinkling) 6 egg Steps1 Prepare the vanilla pod. Using the knife, slice down the middle of the pod and split it open . Scrape out the pulp onto the knife point and put it into the saucepan. Add the pod as well and pour in the cream. 2 Heat the cream. Put the pan over medium heat and allow to warm, but not boil. (It is suggested that you use 4 teaspoons of pure vanilla extract for faster preparation.) 3.Preheat the oven to 140ºC (250ºF). 4 Place the egg yolks in a large bowl, gradually add the sugar and whisk well until the mixture turns pale in colour. Whisk while slowly pouring in the warm cream. If you stir the cream in too quickly, the eggs may cook. Once combined, set aside. 5 Strain the mixture through the sieve and into the jug. 6 Place the six ramekins into the roasting tin and fill each one with the cream mixture. 7 Pour enough boiling water into the tray to reach half way up the ramekins. This set-up is known as a bain marie. 8.Place the filled ramekins into the preheated oven and bake for 30 minutes. When ready, they'll be set on the edges but "jiggly" at the center. 9.Remove the crèmes brûlées from the oven when baked, and, taking great care as the ramekins will be very hot, transfer them out of the bain marie and onto a cooling rack. Allow them to cool to room temperature. 10.Refrigerate them for several hours, covered in plastic wrap. 11 Sprinkle a teaspoon of sugar over each crème brûlée. 12 Quickly caramelize the top with the blow torch or a kitchen butane torch. Don't caramelize it for more than roughly 8-10 seconds. If you over-heat it, the sugar will turn black. 13 Hardened to correct shadeRefrigerate for another 45 minutes before serving. Letting them refrigerate for any longer may allow the sugar to dissolve back into the custard. This step is optional, as some prefer to caramelize the sugar immediately before serving.