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· Moderator and Bon Vivant
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Have you tried browning the meringue before?
I guess you have to be careful with lighting it or you'll wind up with an accident.
I've never made one but I have made creme bruleé with a propane torch. It's not hard if you watch what you're doing. Searing a standing rib roast with a torch before putting in the oven is another great idea.
 
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