No Blow Torch Creme Brulee
Indulge in the creamy decadence of *No Blow Torch Crème Brûlée*, a fuss-free twist on the classic French dessert that perfects that signature crackable caramelized topping—no special equipment required! This elegant dessert boasts a silky vanilla-infused custard base, achieved with just a handful of pantry staples like heavy cream, egg yolks, and sugar. Using your oven’s broiler instead of a blow torch makes caramelizing the sugar topping both effortless and approachable for home cooks. With its rich flavor, velvety texture, and satisfyingly crisp sugar shell, this recipe is a show-stopping finale for any dinner party or an indulgent treat to savor at home. Simple prep steps, a low bake in a water bath, and a chilled rest result in a professionally café-worthy dessert that’s delightfully easy to make!
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Recipe Information
Ingredients
- 2 cups Heavy cream
- 1 whole Vanilla bean (or 1 tsp vanilla extract)
- 0.5 cup Granulated sugar (for custard)
- 4 large Egg yolks
- 4 tablespoons Granulated sugar (for topping)
Instructions
Preheat your oven to 325°F (160°C).
In a medium saucepan, heat the heavy cream over medium heat. If using a vanilla bean, slice it lengthwise, scrape the seeds, and add both the seeds and pod to the cream. Heat until the cream is hot and steaming but not boiling. Remove from heat and let it steep for 10 minutes to infuse the vanilla flavor. If using vanilla extract, add it after the cream has steeped and cooled slightly.
In a mixing bowl, whisk together the egg yolks and 1/2 cup of granulated sugar until the mixture is pale and slightly thickened.
Gradually pour the warm cream into the egg mixture while whisking continuously to temper the eggs and avoid curdling.
Strain the custard mixture through a fine-mesh sieve into a clean bowl to remove any cooked egg bits or vanilla pod remnants.
Divide the custard evenly between four 6-ounce ramekins. Place the ramekins in a large baking dish or roasting pan. Carefully pour hot water into the pan until it reaches halfway up the sides of the ramekins, creating a water bath.
Bake in the preheated oven for 35-40 minutes, or until the edges are set but the centers still slightly jiggle when shaken gently. Remove from the water bath, let cool to room temperature, then refrigerate for at least 4 hours or overnight.
Once chilled, evenly sprinkle 1 tablespoon of granulated sugar over the top of each custard. Preheat your oven's broiler on high and place the ramekins on a baking sheet. Broil for 2-4 minutes, keeping a close eye to prevent burning, until the sugar melts and turns golden brown.
Allow the caramelized sugar to cool for a couple of minutes until it hardens. Serve immediately and enjoy!
Nutrition Facts
Calories |
2421 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 178.1 g | 228% | |
| Saturated Fat | 102.4 g | 512% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1218 mg | 406% | |
| Sodium | 191 mg | 8% | |
| Total Carbohydrate | 153.3 g | 56% | |
| Dietary Fiber | 0.3 g | 1% | |
| Total Sugars | 150.9 g | ||
| Protein | 10.9 g | 22% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 94 mg | 7% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 82 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
