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The traditional method of making crème brûlée is with the salamander. Make it red-hot over an open flame, hold it close above the surface of the sugars, and watch the sugars caramelize.
The torch is the quick way of caramelizing sugars. Use its flame to heat the sugar until it browns and becomes liquid. Be gentle, not too much flame (or you'll burn everything).
Traditional dishes for crème brûlée are made of ceramic or terracotta.
Porcelain is our favorite for making and serving crème brûlée. It looks great, it works well in the oven and microwave, and can go in the dishwasher. Choose from low-sided tartlet pans or high-sided soufflés.
Crème Brûlée translates from French as Burnt Cream.