Pear Compote Crème Brûlée - Part 2

1:41am Tuesday 7 September 2010 Sydney (gmt+10)

A day after making the Pear Compote Crème Brûlée and leaving them in the coolroom to set, they're ready to be used in the restaurant as dessert of the day. Technically it's not really a crème brûlée until it has that crust of burnt sugar on top. It's just a cream custard, which in itself is a good dessert. But having that glass-like surface gives it a real Wow-Factor!

So the first step is to put Caster Sugar on top. You can try other types of sugar, like Brown Sugar or Demara Sugar but I like Caster because it produces an even color, and doesn't taste too bitter when burnt. Just make sure that the sugar is evenly spread out on the surface and that there isn't too much of it, otherwise it will affect the way the crust forms.

The next step is to burn the sugar. You can either use a Blow Torch or a Brulee Iron, like what I used in 2003. The difference is that a Brûlée Iron can caramelize the sugar on the brûlée's entire surface within 2 seconds or so, which makes it ideal for large functions. The Blow Torch takes a bit longer, even if you have a steady blue flame. And if the flame is orange then it's not a good idea to use it. You'll run the risk of liquefying the custard  if it takes too long to form the crust.

But the Blow Torch is pretty handy 'coz you can use it on other stuff... like sushi with a gratinated surface. And not to mention lighter and easier to carry around in a tool bag. And you can control the degree of caramelization by "paint brushing" it around the surface, while with the Brûlée Iron you can't really do that. Plus, in order for the Brûlée Iron to work it has to be very hot. And heating it up could take up to 10 minutes. While a Blow Torch is ready to use anytime, as long as it has enough gas in it.

In a real commercial kitchen it's important to get the Brûlée to the table as quickly as possible, while the sugar is still partly molten and is still emitting some aroma. So ideally before burning the sugar you need to have the plate ready. To go with the Brûlée I placed two large Lady Fingers or Savoiardi and a small side ramekin with Blueberry Compote, Strawberries and Dried Pears. The Savoiardi is for dipping in the custard, while the fruits offer a sour-ish diversion if the brûlée seems to be too sweet for the guest.

I like the way it turned out. It looks really nice! Of course, the best part when having a Brûlée is cracking open the surface with a spoon! And I just couldn't help but remember scenes from Amélie. Gosh, I can't believe it's been 9 years already. It feels like I saw the film yesterday every time I make a Brûlée. Coolness!