One of Chef David's favourite tools is his mini butane brule torch. He uses it for all his “specific high-heat” needs, including caramelizing sugar on crème brule, browning marshmallow for rocky road brownies, s’mores  or even for touching up the browning on a finished lasagne or a hearty plate of nachos. Before you buy, check out for the necessary safety features including a child lock and the ventilation adjustment.  You'll be a gratinee master in no time.