In Norway, the strongest liquor allowed to buy is 60% (120proof?). I try to flambé my Crème Brûlée as suggested in Can I make Crème Brûlée using a flambé?.
Problem is that my tests on a pre-made chocolate pudding with the 60% alcohol still leaves too much water.
So for a newbie in flambé, is there a way to prevent all this water?
Do I use too much alcohol ?
Or might the access water come from seeping from the pudding in addition to what is coming from the alcohol residues, meaning it wont be a problem when doing it with a properly made Crème Brûlée?
Best Answer
It's been a long time since I actually did this, but my recollection is that the result will leave some residual water. It's not an ideal environment for a flambé, but that's OK because you're not actually trying to cook with it, it's more of a show technique that generates just enough heat to produce a caramel-like texture from ground-up caramelized sugar.
Some pointers that might help you here:
I remember this taking me several tries to get right, and probably wouldn't use the technique at all if I were serving to a particularly critical audience. It's more about getting a passable crème brûlée with some cool visual effects than getting a perfect crème brûlée with an impossible technique.