Bring Creme Brulees to Room TemperatureNow that you've got the crème part down, it's time for the brûlée — which means "burnt" in French. You'll be using a butane culinary torch for that. Familiarize yourself with how your particular model works and be sure to follow the safety instructions — you're playing with real fire here!
Your completed custards have chilled for at least four hours, but overnight is best. About 20 minutes before you want to caramelize them, take them out of the refrigerator and let them sit at room temperature.
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