I am having a guest for dinner and there has been a request for Creme Brulee. I have found the recipe I want, but as I researched there seems to be a split on serving temp and caramelization technique. After the custard is cooked and cooled. Before serving do I:
Cover with brown sugar, and heat in oven in bath pan 1/2 full of water until sugar caramelizes
Use the Blow Torch technique.
I have all methods at my disposal. The question is does putting it in the oven over heat the custard? shouldn't it be cool when eating?
I have tasted propane when having this dish while eating out. How do I avoid the fuel taste on the sugar? Do I torch the whole exterior of the custard cup to warm the custard slightly?