Points to remember

  • Place item to be brûléed on a flame-proof surface, such as a baking tray.
  • Sprinkle a thin, even layer of caster sugar over the surface. Mist with a fine spray of water, to help the sugar to dissolve (optional).
  • Use a blowtorch to dissolve and caramelise the sugar, constantly moving the flame over the surface.
Ad
TIPS

HOW TO BRûLER

If a thicker layer of caramel is required, it's better to do two separate layers rather than one thick one.

HOW TO BRûLER

Be very careful when using a blowtorch - don't hold the ramekin or tart whilst you're brûléeing. 

HOW TO BRûLER

Don't hold the blowtorch too close to the surface - it will take longer for the sugar to caramelise. 

Sponsored content

Comments, questions and tips

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Be the first to comment

We’d love to hear how you got on with this recipe. Did you like it? Do you have suggestions for possible swaps and additions? Or simply ask us your questions...

Ad
Ad

Related guides

Subscribe to Good Food magazine

Subscribe to Good Food magazine

Receive 12 issues for £49.99 and a 3.5-litre slow cooker when you subscribe to Good Food magazine. Plus, if you subscribe by 7 October, you’ll start your subscription with our Christmas issue.
Subscribe today
Ad

You may also like

Sponsored content