Yes, indeed, that cute little brushed stainless steel butane torch is chic; but it is not remotely as effective as a basic propane torch from the hardware store. I keep my butane torch around in case a guest needs it to light a cigar (outside on the deck, of course) or frizz off a few split ends. However, when it's time to make a great crackling topping on the creme brulee, the propane torch comes in from the garage. Our Cordon Bleu instructor on WAVE told us that he only uses the propane torches and has no time to fiddle with the slow butane models.

Kathy asked me to post the recipe that I sent her with the vanilla beans. In order to not entirely highjack this PG restaurants thread, I will start a new one Off Topic, in hopes that we will get more good recipes for this wonderful treat.