Crème brûlée: What kind of torch?

[labradors]

This may be one for Old Bay, but I'd appreciate anyone's help.

Someone from the States recently helped me with some radio-antenna work that involved soldering some copper pipe. Since we didn't know what tools would be available where we went and he couldn't transport the gas cylinder of a torch on his flight, he bought a small torch here. Likewise, once we were done, he couldn't take it on his return flight, so he just gave it to me.

That means I now own a torch for the first time, ever. Naturally, that has gotten me thinking about crème brûlée, but I wonder if this torch is okay to use for that purpose.

This torch uses MAPP gas and I'm not at all familiar with that, especially since (as far as I know) the usual torches for crème brûlée are butane or propane and, from what I could find on the Internet, this would have a much hotter flame.

Lots of web searching only confused me more, since some people said they loved using MAPP for crème brûlée, some said it was too hot and they'd never use it for crème brûlée, still others said that MAPP gives off an odour when it burns and that they'd worry that it would impart a bad flavour to food or, even worse, be toxic. That certainly covers quite a range of opinions, but which is true and should I be at all concerned about using THIS torch for crème brûlée?

One more thing: Just looked at it, again, and it actually says "Map-Pro" and that it's a "next-generation MAPP replacement," but I can't tell if that means "Map-Pro" is a replacement for MAPP or if "Map-Pro" is just THEIR name for MAPP and this is a cylinder of it with which to replace an empty one.

Here's a picture from the web:


Thanks.

[cjs]

Yes, you can use it for Creme Brulee - I use the brand "Master Mechanic," same thing, different brand.

Have fun with creme brulee and do you have the best ever recipe for it?????


* Exported from MasterCook *

CRÈME BRÛLÉE

Serving Size : 8

4 c chilled heavy cream
2/3 c granulated sugar
Pinch salt
1 vanilla bean, halved lengthwise
12 lg egg yolks
8 to 12 tsp Turbinado or Demerara sugar

Adjust oven rack to lower-middle position & heat oven to 300°.

Combine 2 cups cream, sugar, & salt in med. saucepan; with paring knife, scrape seeds from vanilla bean into pan, submerge pod in cream, & bring mixture to boil over med. heat, stirring occasionally to ensure that sugar dissolves. Take pan off heat & let steep 15 min to infuse flavors.

Meanwhile, place kitchen towel in bottom of large baking dish or roasting pan & arrange eight 4- to 5-oz. ramekins (or shallow fluted dishes) on towel. Bring kettle or large saucepan of water to boil over high heat.

After cream has steeped, stir in remaining 2 cups cream to cool down mixture. Whisk yolks in large bowl till broken up & combined. Whisk ~1 cup cream mixture into yolks till loosened & combined; repeat w/another 1 cup cream. Add remaining cream & whisk till evenly colored & thoroughly combined. Strain thru fine-mesh strainer into 2-qt. measure cup or pitcher (or clean medium bowl); discard solids in strainer. Pour or ladle mixture into ramekins, dividing it evenly among them.

Carefully place baking dish w/ramekins on oven rack; pour boiling water into dish, taking care not to splash water into ramekins, till water reaches 2/3 height of ramekins. Bake till centers of custards are just barely set and are no longer sloshy & temp. probe read 170° to 175° degrees, 30-35 min. (25-30 min. for shallow fluted dishes). Begin checking temp. ~5 min. before recommended time.

Transfer ramekins to wire rack; cool to room temp, ~ 2 hours. Set ramekins on rimmed baking sheet, cover tightly with plastic wrap, & refrigerate till cold, at least 4 hours or up to 4 days.

Uncover ramekins; if condensation has collected on custards, place paper towel on surface to soak up moisture. Sprinkle each with ~ 1 tsp. turbinado sugar (1 1/2 tsp. for shallow fluted dishes); tilt and tap ramekins for even coverage. Ignite torch & caramelize sugar. Refrigerate ramekins, uncovered, to re-chill, 30-45 min. (but no longer); serve.

Serving Ideas : Misc. notes from Cook's Illus. article: Separate the egg and whisk the yolks after the cream has finished steeping; if left to sit, the surface of the yolks will dry & form a film. The best way to judge doneness is w/a digital instant-read thermometer, but if baked in shallow fluted dishes, they will not be deep enuf for accurate reading.

NOTES : This recipe easily halves to make 4 brûlées.

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This is one of the few dishes that I consider myself a purist - I want no fruit/caramel/chocolate/whatever messing with the pure flavor of this dessert!!!!

[labradors]

Thanks! Hadn't started looking for a recipe, yet, so this will save me the time.

[cjs]

Oh crap, Labs, now you have me wanting this!

[Gourmet_Mom]

ME TOO! I still don't have a torch. William said he's got one at the farm, but can't seem to remember to bring it home. I guess I'll have to go out there, dig it out and bring it home myself! I think I'll have to make CRÈME BRÛLÉE over the holiday! LOVE IT! I'm pretty sure I used Jean's recipe when I made it for the first time at Christmas last year after my lovely Secret Santa sent me some vanilla beans...thanks again Shannon! DELICIOUS!

[DFen911]

Wait no one else uses a bic lighter?