These grain-free pumpkin crème brûlée pie bars combine the best elements of crème brûlée and pumpkin pie, and are made with an easy press-in cocoa crust.
Guess what? I finally got a kitchen torch. I say finally because–as I tend to do lately when considering buying new kitchen gadgets–I went back and forth about it for several months.
My friend Andrea is a great baker and a fabulous cake decorator, and she’s had a kitchen torch for a long time. After interrogating her about where she got it, how much it cost, how hard it was to use, and how often she used it (yes, my friends ARE extremely patient–why do you ask? 😉 ), my friend Lucy and I went over to her place and tried it. Andrea had custards all ready to go, and we each torched our own right before we ate them.
You probably guessed this already, but they were outstanding.
The kitchen torch was much easier to use and much more fun than I had expected. Of course you need to be careful, but it’s not scary at all to torch desserts, and the actual fire-blasting part takes less than two minutes. (In case you’re wondering about all the questions I mentioned above, Andrea found her torch at a yard sale a couple years ago and got it for about ten bucks. I got mine on Amazon for $28, but it’s on sale for $25 right now.) Read More…