Search

A chilled dessert custard that is rich in flavor and creamy in texture. The dessert is removed from the refrigerator and topped with sugar that is then heated under a broiler or with a small flame cooking torch to affect only the surface.

Produced as a finishing tool for baked goods, this utensil is most often used to add the golden tan surface to crème brulée desserts by caramelizing sugar sprinkled over the top.

A French term used to describe a light custard sauce that is prepared with egg yolks, sugar, hot milk, and cream.

A small broiler oven used to quickly brown, glaze, cook, broil, or toast various foods. The Salamander is often used to provide the nicely browned crust to a crème brûlée, an au gratin dish or toasted bread.

Small, countertop oven that is used to efficiently and easily prepare a wide variety of foods. Often used as an alternative to heating a larger kitchen oven, the Toaster Oven reheats, bakes, broils, toasts, browns, and defrosts small amounts of foods.