Burnish a crate (and carmelize creme brulee)Posted: Updated:
If creating your own crate -1x4x8 (qty 3) -1/8"x2"24" firring strips -Finish nailer, hammer and nails, liquid nails, screws, pick one to put crate together -Tape measure -Saw
If purchasing crate at a craft store or picking one up at the produce dept. at the grocer -Propane torch, large -Gloves -Goggles -Fire extinguisher -Bucket of water -Fall decorations, burlap, gourds, corn, pumpkins, etc. to decorate in crate
-Cut wood or get wood cut at The Home Depot
-Cut 10 pieces at 24" and 6 pieces at 18", although you can make the crate any size.
-Assemble crate with finish nailer or whatever method you have chosen.
-4, 24" pieces make the bottom
-3, 24" pieces up each side
-3, 18" pieces on each end
-This will create the crate with 4 sides and a bottom, no top.
-Use firring strips to stabilize the sides going vertical in the corners.
-Read all MFG. instructions very carefully for complete safety.
-Attach the torch to the propane tank
-Put on gloves and safety glasses, always have a fire extinguisher and water standing by
-Burnishing should be done in a well ventilated area, but no wind or hot sun.
-Turn torch to the on position
-Keep the torch in an upright position, in a vertical motion, go over each plank
-Not to close or for to long in one area, the wood could catch fire.
-Light and quick.
-Go over it again, if you would like a darker burnished appearance.
-Place in yard or on a table
-Add fall decorations and enjoy!
For Creme Brule
-Make Creme Brule Custard
(8 egg yolks, 1/3 cup of sugar, tsp. vanilla, 2 cups heavy cream, more sugar for the top)
-Preheat oven at 300 degrees, whisk yolks and sugar until blended, add cream and vanilla, whisk more
-Strain into ramekins
-Place ramekins into a 1-2" hot water bath in a cake pan
-Bake 50-60 min until edges are brown and soft in the middle
-Let cool in water bath, then chill for 2 hours or up to 2 days
-Before serving, sprinkle a nice layer of sugar over the top of the custard
-Using small quick starting torch, lightly flowing across the top of the custard melting and therefor caramelizing the top