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Sprinkle the sugar over them and saute until the juices further thicken and the sugar caramelizes slightly, about a minute.
Holding kitchen torch 3 to 4 inches from custard, caramelize sugar on each custard by heating with torch about 2 minutes, moving flame continuously over sugar in circular motion, until sugar is melted and light golden brown.
Slowly sauteing them until they caramelize is hard to beat for overwhelming sweetness.
Remove from pan and add onion, carrot, celery, garlic and mushrooms then caramelize.
Sprinkle with sugar, using a hand-held propane torch, caramelize the sugar, and set aside.
You need to leave the fish alone long enough for it to caramelize and release (from the grate).