Culinary TorchRECIPE BOOKand Instructions for Use

Recipes courtesy of Chef MikeC. of

Berkeley, CA

Ingredients• 2 cups Heavy Cream• 6 each Egg Yolks• 1/2 cup Sugar• 1 tsp Vanilla or Almond Extract• Fresh Raspberries for garnish• sugar for sprinkling

Directions1. Preheat the oven to 325˚. 2. Whip together the 1/2 cup of sugar with the egg yolks and vanilla/almond extract until wellblended and paled. Scald the cream (about 190° or just slightly simmering) and very slowly pourinto, while whisking, the egg yolk mixture. 3. Place 4 (7oz) ramekins into chrome wire ramekin rack. Skim off any excess foam from custardmixture and pour into ramekins until about about 3/4 full. 4. Set the ramekin rack inside the non-stick baking pan. Carefully pour water into the baking panuntil it reaches about 1/2 the way up the ramekins. Place into the oven, on the middle or lowerrack, for about 20-25 minutes until set (no longer liquidy). Chill for 30 minutes. * If you are working without the BonJour® Bain Marie Set, you may use 6-8 4 oz. ramekins, andany deep baking pan. Simply place ramekins directly into baking dish and pour water into pan asdescribed above. 5. Sprinkle the chilled brûlée with the sugar to coat the top of the custards. Using the kitchen torch,caramelize sugar by moving the flame continuously over the surface in a slow, circular motion. Servegarnished with fresh raspberries.Makes 4 7 oz. portions

Equipment- culinary torch - non-stick baking pan - whisk- 4, 7oz ramekins - saucepan - mixing bowl- ramekin rack

Classic Crème Brûlée

courtesy of Chef MikeC. of

courtesy of Chef MikeC. of

Ingredients• 2 tbsp Butter• 2 tbsp Olive Oil• 4 large Onions, thinly sliced• 3 cloves Garlic, minced• 1 1/2 tsp Sugar• 1 tsp Fresh Thyme• 2 tbsp Flour• 1/2 cup Dry White Wine• 8 cups Beef or Chicken Stock• 8-10 each Thick Slices of French Bread• 2 cloves Garlic, peeled• 12 oz Swiss Cheese, shredded• Salt & Pepper to taste

Directions1. Preheat the oven to 375°.2. Heat the butter & olive oil in a large stock pot or Dutch oven over med-high heat. Add the onionswith a pinch or two of salt & cook, stirring often, for about 10 minutes. Add the garlic, sugar & thyme;continue to cook over medium heat for another 30 minutes.3. Stir in the flour until well blended, stir in the wine & stock, & bring to a boil. Reduce the heat toa simmer & cook for about 35-45 minutes. Season with salt & pepper.4. Place the slices of bread on a sheet tray into the oven for 10-12 minutes until starting to get nice& golden. Remove from the oven & rub lightly with the garlic cloves.5. Divide the soup between 8-10 soup bowls. Place on a toast to each one & sprinkle with the cheese.Use a brûlée torch to melt the cheese & turn it nice a golden brown.Serves 8-10

Equipment- culinary torch - chef’s knife - spatula or spoon- stockpot - bread knife

French OnionSoup with Garlic Toasts

Ingredients• 1 cup Blueberries• 1 cup Cherries, pitted & halved• 1 cup Raspberries• 1 cup Strawberries, quartered• 2 tbsp Sugar• 1/8 cup Port

• 4 each Egg Whites• 6 oz Sugar• 1/4 cup Corn Syrup• 1/4 cup Water

Directions1. Mix together the berries with the 2 tbsp sugar & port; place into the refrigerator.2. Boil the 6oz sugar, corn syrup & water in a saucepan until it reaches about 225° (using a candythermometer).3. Start whipping the egg whites on high speed in a stand mixer (you are looking to get 4-5 timesincrease in volume). Continue to boil the syrup until it reaches 240°. Reduce the mixer speed tomedium. In a slow steady steam, pour the syrup into the egg whites between the whip & the sideof the bowl. Turn the mixer back on high & continue to whip the meringue until it has cooled com-pletely & formed stiff peaks. 4. Divide the fruit mixture among the ramekins or heatproof bowls. Place the meringue into a pip-ing bag & pipe on top of the fruit. Use a culinary torch to turn the outside of the meringue toastedbrown.Makes 4 7 oz. portions

Equipment- culinary torch - 6 to 8 ramekins or heatproof bowls- paring knife - saucepan - stand mixer- piping bag & tips - spatulas

Summer Berries with Toasted Italian Meringue

courtesy of Chef MikeC. of

courtesy of Chef MikeC. of

Ingredients• 1 lb Large Sea Scallops• 1 1/4 cup Dry White Wine• 1/4 cup Water• 1 each Bay Leaf• 4 tbsp Butter, divided (3 & 1)• 5 tbsp Flour• 1/4 cup Heavy Cream• 1/4-1/2 tsp Ground Nutmeg• 2 cups Crimini Mushrooms, sliced thin• 3 tbsp Parsley, minced• 1/8 cup Breadcrumbs• 1/4 cup Parmesan Cheese, freshly grated• Salt & Pepper to taste

Directions1. Bring the wine, water & the thyme to a boil in a saucepan. Reduce to a simmer for 10 minutes, add the scal-lops, cover & simmer for 3-4 minutes until opaque.2. Remove the scallops from the liquid with a slotted spoon. Bring the liquid to a boil & reduce by about 50%.Remove the liquid from the pan & reserve. 3. Place the pan back on med-high heat & melt 3 tbsp butter. Stir in the flour to form a paste; cook for about aminute. Whisk back in the reserve cooking liquid until nice & smooth. Then whisk in the cream, reduce the heat tolow/med-low & simmer for about 10 minutes. Remove the bay leaf; season with salt, pepper & nutmeg.4. Melt 1 tbsp butter in a nonstick sauté pan on med-high heat. Add the mushrooms & sauté for about 6-8 min-utes until they are starting to brown nicely. Stir them into the sauce.5. Cut the scallops in half crosswise, add them back to the sauce, stir in the parsley & adjust the seasonings. Dividethe mixture among the ramekins or gratin dishes. 6. Mix together the bread crumbs with the parmesan & sprinkle over the tops of the scallops. Use a kitchen torchto turn the tops nice & toasted brown.Serves 6

Equipment- culinary torch - chef’s knife - medium saucepan- large nonstick sauté pan - slotted spoon - whisk- 6 ramekins or gratin dishes

Sea ScallopGratin

Ingredients• 2 each Red, Yellow or

Orange Bell Peppers• 2 large Heirloom Tomatoes,

cut into wedges• 2 cloves Garlic, minced• 8 leaves Basil, chiffonade• 1/4 cup Extra Virgin Olive Oil• 2 tbsp Balsamic or Pomegranate Vinegar• 12 each Boquerones (Spanish anchovies packed in oil & vinegar)• Salt & Pepper to taste

Directions1. Use the kitchen torch to completely char the out side of the bell peppers. Place them immedi-ately into a bowl covered with cling wrap or a zip-lock bag. Let them steam for about 5-10 minutesto loosen the charred skin. Use a paper towel and your fingers to remove most of the char fromthe peppers. Remove the stem, core & seeds; then slice into thin strips.2. Toss the pepper strips with the tomatoes, garlic, basil, olive oil & vinegar. Season with salt &pepper, separate among 4 plates & top with the boquerones.Serves 4

Equipment- kitchen torch - chef’s knife - mixing bowl- cling wrap or zip-lock bag - paper towel

Fire Roasted Bell Pepper, Tomato &BoqueronesSalad

courtesy of Chef MikeC. of

courtesy of Chef MikeC. of

Ingredients• 1 cup Sweetened Shredded Coconut• 1 medium Pineapple,

peeled & cut into large dice• 2oz Dark or Amber Rum• 4 tbsp Sugar• 1 cup Vanilla Ice Cream, melted• 4-8 leaves Mint, chiffonade

Directions1. Preheat the oven to 400°. 2. Toss the pineapple with the rum.3. Place the coconut onto an oiled sheet pan into the oven for about 10 minutes until nice andgolden brown.4. Divide the melted ice cream among 4 shallow soup bowls or brûlée dishes. Place some pineap-ple in a pile into each dish. Sprinkle each with a tbsp of sugar. Use a kitchen torch to carefullycaramelize the sugar until amber brown.5. Garnish with coconut & mint.Serves 4

Equipment- culinary torch - chef’s knife - mixing bowl- sheet pan - ramekins or bowls

CaramelizedPineapple &Coconut with Vanilla Ice Cream Sauce

OPERATING INSTRUCTIONSThis torch does not contain any butane gas when first purchased. Please retain these instructions for future use.

Parts Identifications1. Flame Guard2. Flame Adjustment Slide3. Safety Lock4. Air Control lever5. Continuous Flame Lock Lever6. Ignitor Button7. Fuel Level Indicator8. Removable Stand9. Filler Valve (not shown, under torch)

1 23

4

5

6

8

A B C

D E F

7

Fueling:• Use only high quality butane gas.• Shake gas container a few times to warm fuel up.• Move flame adjustment slide (2) to “-” position.• Do not overfill. Back spray of liquid gas from filler valve indicates that the torch is full.

Always clean up any butane overspray before lighting torch.• Insert the container nozzle vertically down into the gas refill valve. Use a pumping

action for best results. (FIGURE A)• After fueling, allow 5 minutes for gas to stabilize.

Igniting:• Move flame adjustment slide (2) to the mid-range of “-” and“+” positions.• Push down the safety lock (3) until it clicks in place (FIGURE B). • Press ignition button (6). The flame will ignite instantly (FIGURE C). For safety

reasons, the ignitor button will not depress unless safety lock is locked in place! • If the ignition button (6) is not fully pressed, the safety lock (3) will click up and you

will not be able to light the torch. If this occurs, repeat lighting procedures.

Flame Adjustment:• Adjust the flame length during use by moving flame adjustment slide (2). Sliding

towards the “+” symbol will make the flame longer, sliding towards the “-” symbol willmake the flame shorter. For best results, keep the flame length at about 1/2" - 1" (10-25 mm). Don’t make the flame too long as it will only waste fuel and make the flameunstable.

• Adjust the flame width during use by pushing the air control lever (4) with fingers. Itis advised to operate and light with air control knob as far back as possible.

• At higher altitudes, torch may not operate on maximum flame length setting (with slidepushed all the way to “+”). For best results, adjust the slide to the mid-range between“+” and “-”.

Turning Off:• To turn the flame off, simply release ignitor button. Make sure flame is out and unit is

cool before storing.

Using Continuous Flame Feature:• CAUTION: Use extreme caution when flame is locked on as flame will be

continuous and will not turn off until the continuous flame lock lever (5) isMANUALLY disengaged!!!!

• While holding down the ignitor button (6), slide the continuous flame lock lever (5)towards you (FIGURE D).

• Release the ignitor button (6), the flame will remain on (FIGURE E).• To turn off flame, slide the continuous flame lock lever (5) away from you (FIGURE F).

Caution:• Read directions before use• Keep out of reach of children.• Do not touch flame guard when hot!• Keep nozzle clean from dust and do not drop the torch, as these are the

normal causes of malfunction.• Always point away from face, body and clothing when igniting and

operating.• Do not store under direct sunlight or any place where temperatures will

exceed 104°F (40°C).• Butane gas is extremely flammable, handle with care. If butane gas spills,

clean thoroughly before lighting torch.• Do not tamper with or disassemble torch as this could cause product to

malfunction.• Make sure adjustment knob is firmly closed and flame is completely

extinguished after each use.• After use allow the torch to cool down before storing.• Do not continually use torch for over 1 hour.• Never puncture or place torch near heat or open flame.• Follow all instructions and cautions on the fuel canister.

BonJour® Quality AssuranceThank you for purchasing our product. We wish you years of culinary enjoyment.

BonJour® is dedicated to producing a trusted brand of culinary products, which aremanufactured and inspected to ensure the highest quality standards. Please let usknow immediately if you find any defects when you open your new BonJour® product.All products found defective upon receipt will be replaced. To inquire about areplacement item, please call our Consumer Relations team at 1-800-2-BONJOUR orvia our website at www.bonjourproducts.com.

WARNING: When torch is filled with butane, contentsare under pressure - use extreme caution as unit ishighly flammable!