- Joined Sep 8, 2015
I saw a reference to flambeing the crust on creme brulee rather than using a torch. It seems like the alcohol flavor would be good. How do I go about this? It doesn't seem it would work unless the custard was hat so the alcohol would be volatile. Am I wrong there? Has anyone done this? How much alchohol is necessary to get the canalization? Do I need everclear? acetone?