The best kitchen torches also have responsive triggers, which prevents you from fiddling around with them too much to turn the torches on and off. At the end of the cooking time check for that wobble, then put the ramekins in the fridge for at least an hour for your creme to set. Finally, I performed tests involving searing steak at max intensity, as well as delicately finishing crème brûlée, with the hope of mimicking a reasonable range of applications that a home cook would find for this tool.

The torch definitely browned marshmallows easily, though I recommend bringing the torch flame down a bit for delicate marshmallows and meringue. Most purchases from business sellers are protected by the Consumer Contract Regulations 2013 which give you the right to cancel the purchase within 14 days after the day you receive the item.PACKED WITH SAFETY FEATURES - The Livivo Kitchen Blowtorch has been designed with safety in mind and includes a stable stand, lock feature and hand guard to keep you safe during use. This monster of a blowtorch blew every other torch out of the water in terms of raw heat output, burning time, and reliability.

Set aside for two hours until the pan is cold, then bang it against the worktop so the caramel cracks off the base in big pieces. In other words it's another cheap import of a very low quality item and I certainly do not recommend it. To turn the torch on, you have to release the safety lock, turn the gas flow knob on completely, and ignite the torch by pressing the ignition button on the back of the torch. The cheap kitchen specific doesn’t get good reviews (too weak, not well built …) but the more expensive ones are much more expensive than for example the linked one.This has an adjustable anti-flare flame that works at all angles and fuel level window so you can see how much gas you have left. This technique was all the rage in the heyday of sous vide cooking when chefs and ambitious home cooks alike discovered the wonders of torching their sad, grey-looking (but perfectly cooked! But first dust them with the tiniest amount of corn or chickpea flour, which will absorb any liquid that might bleed from them and stop the cremes cooking properly. Attaching directly to a short-nozzle style butane canister, sold separately, means you don’t have to worry about refilling the gas every time you use the torch. Back then a branding iron was used to get the distinctive caramelised sugar on the top, but nowadays, not using a blowtorch is — to my mind — bonkers.