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.
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).
This page is best viewed in an up-to-date web browser with style sheets (CSS) enabled. While you will be able to view the content of this page in your current browser, you will not be able to get the full visual experience. Please consider upgrading your browser software or enabling style sheets (CSS) if you are able to do so.