Var­i­ously ter­rify and im­press your friends by bring­ing a blow­torch into your kitchen

The Guardian - Cook - - THE DELIA PROJECT -

So I was a lit­tle bit dis­ap­pointed when I ar­rived to col­lect my blow­torch from the store and dis­cov­ered that my weapon of mass de­struc­tion was scarcely big­ger than a marker pen. I would have to work very hard to burn an eye­brow off.

Blow­torches have a va­ri­ety of func­tions in the kitchen – they can un­mould a jelly, skin a tomato and are a great sub­sti­tute when em­bark­ing on any recipe that un­help­fully as­sumes every­one has a gas hob. But the creme de la creme, ahem, of blow­torch jobs is Delia’s pas­sion fruit creme brulee.

Creme brulee is a pud­ding in two acts. Act one is the cus­tard, which is fairly easy pro­vided you have a wellor­gan­ised work­top. I found the ad­di­tion of pas­sion fruit too sweet the first time around, and pre­ferred to use just 100g of sugar rather than the 150g Delia’s recipe spec­i­fied, but your mileage may vary.

I rec­om­mend taste-test­ing that first, though, as it is when you caramelise the sugar on top that the wheels can re­ally fall off. De­spite test­ing out my blow­torch on thin air, I am still taken aback at how much of the flame reached the sugar the first time around. The aim is to gen­tly lick the sugar with the tip of the flame un­til it is golden brown. There are two ways to achieve this. The first is to have bet­ter hand-eye co­or­di­na­tion than I do. This is not par­tic­u­larly dif­fi­cult, as every­one I ever did PE with could at­test to. But the more trans­fer­able ap­proach is to make slightly more than you need while you are learn­ing. And hap­pily, all my eye­brows are still in­tact.

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