The creme brulee torch is one of those tools with a very specific job that nothing else does well. You need direct heat on the sugar surface without heating the custard underneath, and a torch is the only way to get that.
The angled nozzle reaches across a ramekin without tilting the flame and keeps your hand away from the heat. Adjustable flame lets you control whether you are caramelizing slowly or burning fast.
Also useful for toasting meringue on a tart, charring citrus halves before juicing, and melting chocolate for plating work. Butane canister sold separately at most hardware stores.
