Paula Wolfert $11dollars at http://www.fantes.com/images/11844creme_brulee.jpg. • To caramelize using an iron salamander: Place the salamander over a high flame on a gas stovetop, on the coil of an electric burner set to high, or on a flat glass-topped electric stove. Heat for at least 5 minutes. Working on one créma at a time, apply the hot round portion directly to the sugar and hold until Sizzling and smoking. The moment you lift the salamander, the sugar topping will turn glassy. Wipe the salamander with a damp cloth; then return it reheat for a few minutes before glazing the next The crémas will retain their glassy crust for 20 minutes, so you should have enough time finish them all off. To clean your salamander, let cool down completely, rinse under hot water, and with a pumice stone until smooth; then rinse and dry thoroughly.