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kitchen torch for creme brulee


bournemouth

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Here's a thought. That type of torch in smaller versions is often used by smokers to heat certain types of pot, like shatter and wax. So checking our local headshops will probably turn up something useful.

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5 hours ago, Bisbee Gal said:

Have always used the standard blowtorch for this.  Haven't burned down any houses.  Yet.

Over lunch today I learned that your answer is the best of the two.  A mini blowtorch,  a soplete, will work and that would possibly guarantee a regular supply of fuel for refills.

Thanks.

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My friend uses a grill lighter but I just put it under a broiler. Making sure the custard is very cold . I have to use a dish which I know will not crack by the high heat,.....the colouring and caramelization is less even than with a torch  but (in my opinion) this is still a very practical method and can be done in a pinch.

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