Kitchen Tips Tuesday: Caramelizing Without a Blow Torch

Writing Kitchen Tips Tuesday gets tough after awhile. It is hard to come up with legitimate tips to share, week after week without running out of them. I just saw a video clip of this one, and it is definitely one we don’t all know and use on the reg.

When making things like meringues and creme brûlée, chef’s use a small kitchen blow torch to caramelize the sugar on top. I have placed things under the broiler in a pinch, but it takes constant watching, turning and stealth speed to make sure it doesn’t burn.

But what if you don’t own a small blow torch?

via Food Network

This tip, from Jeff Mauro of The Kitchen on The Food Network, uses a metal measuring cup to do the job. Sprinkle sugar on top of creme brulee, flan or even a lemon tart, heat a flat bottomed measuring cup on the stove, and carefully, using a pot holder to grab the hot handle, press the cup down on the sugared surface. You will hear a big sizzle, signaling that the sugar has melted and is fully caramelized.  Viola! A crisp caramel top without using any special equipment at all!

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