If you move the flame too quickly it will take longer to get the sugar to set. It can take a bit of practice to get used to working with a blow torch. You definitely don’t need to break the bank for something you may only use once in a while. You can buy one on Amazon for under $20 (here’s a Professional Kitchen Cooking Torch for $15). While using a blowtorch may seem daunting, it’s really not. Just know that brown caramel can very quickly turn black (which you don’t want), so watch it so closely. The darker the browning gets the more flavor it has. While you don’t want the whole thing totally black, you can do with a few black spots if it means the rest is a deep golden brown. You want to make sure you’ve truly caramelized the sugar.

Repeat with another two to three layers of sugar.

(If you don’t have a blow torch you can use a broiler, as described below.)

Take a blow torch to the sugar layer and wave it across until each section is nicely browned.

For the brûlée I used white sugar, but raw sugar works great too. For tips on which type of sugar to use I have a quick list in my Sugared Cranberries post.

Make sure your sugar layer is even, this will help it brown more evenly.Sprinkle a generous layer of sugar on top, it should stick nicely because you have the soft part of the Brie exposed.First cut off the rind from top of the cheese wheel.Here are the steps I take to make a Brie brûlée: You add a hint of sweetness to an already rich, creamy cheese. How to Make Brie Brûléeīrûléed cheese tastes so lovely. That’s caramelization working, it creates depth of flavor and takes an ingredient from one-noted to layered and delicious. Think about how delicious the outside layer of a grilled steak tastes, or the crust of a hearty sourdough loaf. What makes a brûlée really appetizing is the caramelization, it’s a big key to great flavor in any cooking. You can brûlée just about anything (bananas, grapefruit, cheesecake, the list is long) as long as you have added a layer of sugar and heat until it’s nice and golden brown. The word “brûlée” translates to “burnt” and can be used to describe any sugar topping that has been caramelized. It’s distinguishing characteristic is a burnt sugar coated top that you have to crack into pieces to eat. You can also add rosemary sprigs and sugared cranberries around the cheese for occasions like Christmas. I’d also suggest sticking in a candle for a birthday treat! What is Brûlée?īrûlée most often refers to the popular creamy, custard dessert, creme brûlée. To make mine look festive for the holidays, you’ll see pumpkins styled for Fall below. This yummy appetizer is great for any occasion. It feels so fancy, but is so easy to make. Serving a cheese brûlée is a sweet way to jazz up your cheesy appetizer game.

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Humboldt fog cheese cake