19th C.: When cold, sprinkle the custard thickly with sugar and salamander it. — a 19th century crème brûlée recipe quoted in Richard Daunton-Fear and Penelope Vigar, Australian Colonial Cookery, Rigby, 1977, ISBN 0-7270-0187-6, page 41.
to apply a [[#noun|salamander]] (flat iron utensil above) in a cooking process
Heceleme
to ap·ply a [[#noun|salamander]] (flat i·ron u·ten·sil above) in a cook·ing proc·ess