Caramelising sugar with a blow torch

Caramelising sugar is the process of heating it to the point that it melts and then cools as a hard glaze. This technique is used for desserts such as crème brûlée.

-Light the blow torch and hold it a few inches from the sugar.

-As soon as the sugar bubbles and turns golden-brown in one area, move the flame to another area.

-If you don't have a blow torch then a very hot pre-heated grill will do the job.

Don't scatter too thick a layer of sugar over the dish you want to caramelise, or the sugar at the top will burn before the sugar at the bottom melts. If you want to caramelise a really thick layer of sugar, build it up in stages.