In Norway, the strongest liquor allowed to buy is 60% (120proof?). I try to flambé my Crème Brûlée as suggested in Can I make Crème Brûlée using a flambé?.
Problem is that my tests on a pre-made chocolate pudding with the 60% alcohol still leaves too much water.
So for a newbie in flambé, is there a way to prevent all this water?
Do I use too much alcohol ?
Or might the access water come from seeping from the pudding in addition to what is coming from the alcohol residues, meaning it wont be a problem when doing it with a properly made Crème Brûlée?