NO TORCH
Creme Brulee

I love Creme Brulee but this is the first time I’ve ever actually made it myself.  

Recently, while flipping through various cookbooks for photo inspiration, I kept coming across recipes for this sweet, traditional French dessert.

It’s so super simple to make even if you don’t have a kitchen blow torch. 


Creme-broulee-dish

Of course, the trademark crust of caramelized sugar is what distinguishes this dessert whose name translated from French means “burnt creme”.

Well, you don’t have to have a cooking blow torch to “burn” the creme in this recipe.

Creme-broulee-eggs

OK, let’s get started by preheating the oven to 300 degrees.

Separate 6-egg yolks and beat on medium for about one minute.  Add 6-tablespoons of white sugar and 1/2-teaspoon of vanilla extract.

NOTE: Want to make your own vanilla extract?  Check out my easy tutorial here.

Beat the egg yolks, sugar and vanilla until the mixture is thick and creamy.

Creme-broulee-cream

Heat 2-1/2-cups of heavy cream in a shallow saucepan and cook it until just before it comes to a boil.

Remove the cream from the heat and then pour in the egg yolk mixture and mix until everything is well-combined.

Simmer mixture in the double-boiler for about 3-4 minutes.

Creme-broulee-stovetop

Remove from heat and pour mixture into ramekins while it’s still hot.

I placed my mixture into a measuring cup with a lip to make it a little easier to avoid spills while filling the ramekins.

Bake the mixture for 30-minutes, then remove from oven and allow the dishes to cool completely.

Creme-broulee-pouring

Refrigerate the dishes for about 1-2 hours before the second round of baking.

Preheat the oven to broil.

Thoroughly mix 3-tablespoons of light brown sugar with 3-tablespoons of white sugar.

Creme-broulee-sugar-mix

Lightly sprinkle several layers of the sugar combination evenly over the baked and cooled creme.

Return ramekins to the oven which is already on the broil setting.

Creme-broulee-sugar

You’ll have to watch the caramelizing carefully at this point so the dessert doesn’t actually burn.

It should take only about 2-minutes for the sugar to melt which creates that wonderfully crisp surface.

Remove from oven and allow the dessert to cool.

Creme-broulee-baked

Now, don’t these look delicious?

Oh-so easy to make.

Creme-broulee-trio

Creme broulee double

I think these would look even fancier with a little dollop of whipped cream on top.

Creme-broulee-trio2

No blow torch?  No problem.

Just look at that delicious caramelizing.

Creme-broulee-spoon

No Blow Torch Creme Brulee
Prep time: 
Cook time: 
Total time: 
Serves: 6 servings
 
Ingredients
  • 6 egg yolks
  • 6 tablespoons of white sugar
  • ½ teaspoon vanilla extract
  • 2½ cups of heavy cream
  • 3 tablespoons white sugar + 3 tablespoons light brown sugar
Instructions
  1. Preheat oven to 300 degrees
  2. Separate egg yolks and beat on medium for about one minute. Add 6-tablespoons of white sugar and vanilla extract.
  3. Beat the egg yolks, sugar and vanilla until the mixture is thick and creamy.
  4. Heat heavy cream in a shallow saucepan and cook it until just before it comes to a boil.
  5. Remove the cream from the heat and then pour in the egg yolk mixture and mix until everything is well-combined.
  6. Simmer mixture in the double-boiler for about 3-4 minutes.
  7. Remove from heat and pour mixture into ramekins while it’s still hot.
  8. I placed my mixture into a measuring cup with a lip to make it a little easier to avoid spills while filling the ramekins.
  9. Bake the mixture for 30-minutes, then remove from oven and allow the dishes to cool completely.
  10. Refrigerate the dishes for about 1-2 hours before the second round of baking.
  11. Preheat the oven to broil.
  12. Thoroughly mix 3-tablespoons of light brown sugar with 3-tablespoons of white sugar.
  13. Lightly sprinkle several layers of the sugar combination evenly over the baked and cooled creme.
  14. Return ramekins to the oven which is already on the broil setting.
  15. You’ll have to watch the caramelizing carefully at this point so the dessert doesn’t actually burn.
  16. It should take only about 2-minutes for the sugar to melt which creates that wonderfully crisp surface.
  17. Remove from oven and allow the dessert to cool.

Creme brulee title graphic

Thanks for stopping by.

See you back here next time. 

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