Crème Brûlée - Anybody made these deserts?

[Whiskey 7]

Anybody here made Crème Brûlée deserts?

I am up for the challenge and I fancy playing with those mini blow torch thingies so just asking for any tips you may have...

[lars63]

The only tip I have is to get someone else to do it for you,*grin*

[PhoeniX]

A friend (chef) recommended just buying a generic blowtorch rather than a kitchen branded one. They'll use the same gas but the generic torches will be better.

I have a Rothenberger Superfire blowtorch which I use for both starting fires in the garden, repairing copper pipework fittings and when I've needed to blowtorch stuff in the kitchen, it's amazing

[youtube]xNwXs0pg_tM[/youtube]

(not my video)

[Whiskey 7]

The Superfire blowtorch looks a little over the top for me PhoeniX.I visited the local kitchenware shop Christmas Eve. It was busy as you'd expect but I checked out the range whis was quite good. I am now off to study some recipes.

Still asking the question...: Crème Brûlée - Anybody made these deserts?

[AndyW]

Never made it but i need one of those flamethrowers, looks very delicious!
Please report with some action-pictures or video footage.

[DRuM]

I've never made Creme Brulee. However, I had a go at making a large Syrup Sponge Pudding a few days ago and it came out pretty good.




All my ingredients measured out. Self raising flour, baking powder, vanilla extract, eggs, butter, muscovado sugar, golden syrup, freshly shaved lemon zest and freshly squeezed juice.




Sugar and butter to start mixing



Rest of ingredients in





Baking paper cutout for bottom of basin and poured 4 tablepoons of syrup in.





Strung up and ready for steaming.





Stuck a knife in after 2 hours steaming, came out clean, so was time to open her up. Awesome, and made some custard to go with it.

[plained]

nice work drum looks awesome!

i would not use a propane torch on food, i know reputable people do but it is dirty.

a butane would be miles cleaner for the food.

still i would devise some type of electric element to it

[Whiskey 7]

Marvelous post DRuM.. Love the pictures. Looks simply delicious. We call them self saucing puddings here but syrup sponge pudding sounds sweeter

The bananas in shot. are they in there

I do like the way you get all the ingredients ready/measure before hand; very professional
Please PM me the receipt

[AndyW]

@DRuM: That looks soo good, thanks for sharing... I want to put my face into it!
Twinkie the kid would be really proud of you!

@plained: Electric, hmm lets think about it... you could use an AMD-FX system!
Or maybe a Heat-Gun?

[DRuM]

Thanks guys!

Whiskey, nope, the bananas aren't in the recipe.

These are the quantities I used.

175g self raising flour.
175g of sugar. Light muscovado, golden caster, or light brown sugar.
175g butter.
3 large or 4 medium eggs.
4 tablespoons of golden syrup. (I think it could have done with a tablespoon or two more)
1 tablespoon of lemon juice (optional)
1 teaspoon baking powder.
1 teaspoon vanilla extract.
Zest of 1 lemon. (optional)
String.
Foil.
Baking paper.
1.2 litre pudding basin.

Here's the recipe I followed.

https://www.youtube.com/watch?v=DOcADvK6TjE