Propane Torch Cooking

Caramelize sugar with a torch for dessert toppings.

A propane torch can be used in the creation of delicious foods and deserts. When properly used, a torch can be used to melt sugars or roast peppers with controlled heat. One example of cooking with a propane torch is caramelizing sugar for desserts.

Things You'll Need

• Prepared creme brulee in ramekin
• Turbinado (raw) sugar
• Small propane torch
• Bell pepper
• Paper bag
• Fork or skewer

Instructions

Caramelizing Sugar Creme Brulee

1. Remove a prepared creme brulee in a ramekin from the refrigerator. Place the dessert on a wood chopping block or other surface that is not easily damaged by heat.

2. Sprinkle turbinado, or raw sugar, over the surface of the creme brulee in the ramekin. Shake the dessert to evenly disperse the sugar over the entire surface.

3. Ignite the propane torch. Adjust the gas control valve, if equipped, to the lighting position. On most newer models, ignite the torch by pressing a button. A spark is generated and the torch lights. Adjust the flame to a low setting by turning the flame-control knob.

4. Hold the flame over the sugar on top of the dessert and move in a circular motion. Watch the sugar begin to caramelize, bubble and change color. A dark golden brown color is ideal.

5. Continue working across the surface of the creme brulee until the entire surface is caramelized. Move to the next dessert and allow the first to cool before serving.

Charring / Roasting Peppers

1. Select a bell pepper for roasting or charring. Insert a long fork, skewer or meat fork into the bottom of the bell pepper.

2. Ignite the propane torch, and adjust the flame to a level that you are comfortable working with. Hold the torch in your dominant hand and the fork or skewer with the bell pepper in the other.

3. Hold the flame of the torch several inches from the surface of the pepper, and rotate the pepper in the heat by turning the skewer or fork.

4. Continue to roast the pepper until the skin begins to darken or char. When the entire surface of the pepper has turned dark, remove the pepper and place it in a paper bag to sweat. This process is necessary to help remove the outer skin later on.

5. Remove the pepper from the bag after several minutes, and peel the outer charred skin from the pepper.

References

• Cooking for Engineers: Creme Brulee
• Mel's Mex: Charring / Roasting Peppers