Using a Kitchen Blowtorch to Unmould and Caramelise Sugar

To unmould a dessert from its mould, place the mould on a plate or flat surface and briefly run the blowtorch around the sides of the mould, about 10 cm away from the surface, enough to just warm the metal so the mould slides off when lifted from the dessert.

To caramelise sugar with a blowtorch, hold it on full flame about 8–10 cm from the sugar-coated surface and wave it across the surface until the sugar caramelises. Don’t hold it in one spot or it will burn the sugar and curdle the mixture underneath.