I love baking, or at least I used to. I’ve been baking for as long as I can remember, literally from the age of five with my mom or grandma, but never again. It all started on Saturday when I decided I wanted to make creme brulee. Crème brulee a is really difficult recipe and I don’t know why I thought I was capable of making it. When I first started making it was going very well, I started by heating the cream, vanilla, and a little bit of salt on the stove till it got warm. In another bowl I whisked egg yolks and sugar, then slowly added the warm cream mixing it in. I poured the mixture into small dishes, and I baked them in a water bath at 325° for about 37 minutes. I took them out cooled them and let them sit in the fridge for 15 minutes. This is where it all went downhill, after I took the creme brulee out of the fridge I laid it on my counter and traditionally you’re supposed to sprinkle sugar on top and melt it with a torch, so it gets a crispy layer on the top. So that’s what I wanted to do to. I sprinkled about a table spoon of sugar on each creme brulee dish. At this point I was very satisfied with my work , but I realized I had nothing to melt the sugar with, I could have put it in the oven, but it would have messed up the creme brulee itself, so I had to use my dad’s torch. I have no experience using my dad’s torch, I’ve never used my dad’s torch, he’s never taught me to use the torch, but that didn’t stop me. After I got on the torch, I thought it would be easy from there you just turn it on the flames come out of the top and I’ll melt the sugar on top of the creme brulee…. Or that’s what I thought. I turned on the torch and the flames came relatively slowly out of the top, so I tilted it over and started melting the sugar, right about until I got to the second to last creme brulee. I swear I did the exact same thing I did for the rest of them, I gently torched the top in the sugar melted, or at least that’s what should have happened right when the sugar started “melting” a big sugar bubble started to rise and I didn’t really pay much attention to it, until the sugar bubble went into the creme brulee itself and about 10 seconds later it exploded, exploded literally. The creme brulee was all over my kitchen on the floors on the walls, somehow ended up downstairs and the dish was broken. Needless to say, I will never be making creme brulee again let alone baking. I may try again maybe in a few months when I have parental supervision or at least that’s what my mom says.