How to Make Creme Brulee Without a Torch

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Creme brulee is a popular dessert that people tend to think is hard to make. The truth is, it's quite simple and is perfect for entertaining. You don't have to spend money on expensive supplies to make creme brulee. A kitchen torch is not necessary, though it will be helpful to have the small ceramic ramekins to cook the brulee in

How to Make Creme Brulee Without a Torch
(Laura Vryhof/Demand Media)

Things You'll Need

  • 6 eggs
  • 6 tbsp. white sugar
  • 1/2 tsp. vanilla extract
  • 2 1/2 c. heavy cream
  • 2 tbsp. brown sugar
  • Hand mixer
  • Individual ramekins or espresso cups
Step 1

Turn the oven on and heat it to 300 degrees.

Laura Vryhof/Demand Media
Step 2

Mix together egg yolks, 4 tbsp. of the sugar, and vanilla until the mixture becomes thick.

Laura Vryhof/Demand Media
Step 3

Heat the cream in a saucepan on low until it is almost boiling, then take it off the heat right away.

Laura Vryhof/Demand Media
Step 4

Add the cream to the egg yolk, sugar and vanilla mix and blend well.

Laura Vryhof/Demand Media
Step 5

Use a double boiler to simmer the mixture for about three minutes.

Laura Vryhof/Demand Media
Step 6

Pour the creme brulee mix into small custard ramekins or espresso cups.

Laura Vryhof/Demand Media
Step 7

Place the ramekin of cups in a baking dish and fill the baking dish halfway with water. Cover loosely with foil.

Laura Vryhof/Demand Media
Step 8

Bake for about 30 minutes or until centers of creme brulee are set.

Laura Vryhof/Demand Media
Step 9

Allow custards to cool then refrigerate for at least several hours.

Laura Vryhof/Demand Media
Step 10

Combine the rest of the white and brown sugar and sprinkle it over the custards. Put them under the oven broiler and cook for about 3 minutes or until sugar is hardened and crisp.

Laura Vryhof/Demand Media
Step 11

Serve immediately.

Laura Vryhof/Demand Media

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Tips & Warnings

  • If you don't have individual cups or ramekins, the creme brulee can be made in a shallow dish that is oven safe.

References

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