Can I flambe creme brulee?

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? :)
Joined Sep 17, 2018
I'm not sure you could sustain this long enough to get a crust. You'd also want to use a liquor that would complement the flavors, not just plain grain alcohol.
Top Bottom