Bunsen burner with safety ignition

Bunsen burner with safety ignition 

Many well-known desserts from French cuisine are flamed. Probably the most famous dessert is the crème brûlée. And although the sweet work of art is so simple, it is still seen far too rarely in the home. The difficulty with this cream is the flamed cane sugar on the surface. For this you have to catch the perfect timing. Because the sugar does not burn for a long time and suddenly the sugar can already be black. So you can make a perfect crème brûlée from now on, this Bunsen burner is the perfect companion not only for a caramelized surface, but for many other desserts. 

Bunsen burner - Description  

For safety reasons, the Bunsen burner must not be shipped filled with the gas. In a hardware store you can find the butane gas, which must be filled into the Bunsen burner. Most butane gas bottles usually already have an adapter to fill the Bunsen burner. The filling quantity for this Bunsen burner is 64 ml and this is enough for about 1 hour of burning time. Not only the famous French cream can be flamed with it. Also meringue tarts and tartes can be flamed with the Bunsen burner. The Bunsenbrenner from Städter is impeccably processed and feels like it. The handle is equipped with silicone. Silicone on the handle prevents the Bunsen burner from slipping out of your hand. So that you do not have to put the Bunsen burner with the hot cap on a surface, the Bunsen burner is supplied with a clip-on foot. 

The perfect crème brûlée!

There are many different variations and interpretations of this delicious cream. You can make the dessert with fruits, especially berries or cherries. Or spice it with a little cinnamon for a Christmas touch. But even the simplest dish needs a perfect recipe to be convincing. Here is the classic crème brûlée recipe that is guaranteed to succeed!

Ingredients: 

200 g milk (not low-fat milk)

300 g cream

75 g egg yolk (28 g Egg yolk powder, 56 g water)

60 g sugar

Mark from a Vanilla pod

brown sugar (miniSchoggi insider tip: instead of brown sugar Muscovado sugar use)

1 casserole dish with water

4 bake proof ramekins 

Place the baking dish with the water in the oven and preheat the oven to 150 degrees convection or 160 degrees top/bottom heat. Put the vanilla pulp in a pot with the milk. If you are using a fresh vanilla pod, you can also add the scraped out pod to the pot. Boil the milk with the vanilla. As soon as the milk boils, you can put the lid on the pot, take it off the stove and let it stand for 5 minutes. Tip: All vanilla fans can of course let the milk stand longer. The only important thing is to remove the pods from the milk. At the latest when the milk has reached room temperature, you should continue to process the milk. Now add the cream to the milk and heat the mixture. Attention. The mixture must not boil. Now beat the egg yolk with the sugar until creamy. Now pour the milk mixture in a thin stream to the egg yolk and mix everything well together. Pour your still liquid cream evenly into 4 ovenproof dishes. The baking dish with the water should now be hot enough to put the ramekins with the cream in it. "Bake" your cream for 40 minutes. With crème brûlée, unlike cakes, it doesn't matter if the oven, the mold or the water is cold. This is because the cream doesn't actually need to bake, it needs to set. If the oven, the water or the mold are cold, it simply takes longer for the cream to set. The cream should not be as solid as pudding, but still slightly thick. Once that is done, you can remove your ramekins from the oven and let them cool. Once the ramekins have cooled, place them in the refrigerator again for at least 4 hours. 

Now comes the exciting and the most important part of this dessert. Of course, this is always a great demonstration effect for your guests. Place 1-2 teaspoons of the brown sugar evenly on top of the cool cream. Take the Bunsen burner in your hand and switch the latch from off to on. Push the on button through to the front and slide the red latch on the left side to the front. You can regulate the air supply, i.e. the intensity of the flame, with the red wheel. The gas supply, i.e. the length of the flame, can be adjusted with the stepless regulator on the right side. Find the optimal intensity and length. Carefully advance with the flame and move in circular motions over the sugar. Do not get too close to the sugar with the flame, otherwise the sugar could burn quite quickly. The cream has the perfect crust when bubbles and deep brown spots form. For the ultimate hardness test, you can also lightly tap the crust with a spoon. You should hear a nice cracking sound. Then the sugar is perfect. With a raspberry and a mint leaf on the crust, the ramekin is ready to be served and eaten.   

Warning

The Bunsen burner should only be used by adults. The flame gets up to 1300 degrees hot and can leave severe burns. The burner should only be filled in well-ventilated rooms and should not be used in rooms where there is a risk of fire.