Creme brulee is a delicious dessert that is often topped with grain sugar that is burned with a torch to create a crunchy shell layer. Unfortunately, we don’t all have a cooking torch on hand. But there is an easy no torch creme brulee recipe that yields impressive results.
You don’t need special tools to make impressive dessert recipes; you just need an easy no torch creme brulee recipe to get started. Burnt cream, Trinity cream, crema catalana, these are the many different names of what is more famously known as creme brulee.
However, this dessert is nothing more than a custard that is topped with grain sugar that is caramelized to create a crispy shell topping. That top layer is where we get the “brulee” part of the name, which is French for burned.
The burned sugar gives the custard a delicious crunch and a deeper, smoky flavor that many enjoy. The interesting thing is that since the dessert is really nothing more than a custard, it is easy to make.
Of course, there are some technical aspects of the recipe that could result in a mess of a dessert. But nailing down the technique is not very difficult at all. There are some simple tips to help you get through the technical aspects of the recipe.
But approaching the recipe is easier when you remember that you are just making a custard. Custards are like pudding, made with cream, sugar, egg yolks, and vanilla as the base ingredients.
Many people see creme brulee as a fancy dessert that is better made by a professional. But it is time to toss that idea out the window and realize that we all can enjoy this homemade treat whenever we’d like.
The hardest part will end up being caramelizing the sugar without a torch. But this no torch creme brulee recipe makes even that step easier.
Tips for Making Creme Brulee
There are two problems that most home cooks will run into when making creme brulee at home. The first issue is tempering the eggs. Tempering the egg yolks means bringing the egg yolks up to the same temperature as the rest of the ingredients without cooking the egg yolks in the process.
This literally means going slowly when you mix the warmer cream mixture with the eggs. You can do this by using a ladle to slowly pour the cream into the egg yolks while continuously whisking the egg yolks at the same time.
You will know you did it correctly if the mixture ends up being a smooth liquid without any clumps of cooked egg yolks. The next issue people run into is overcooking the custard.
The trick to this issue is simply putting the ramekins of custard in a baking dish filled with water, a water bath. This is part of the recipe directions, so simply follow the directions properly.
No Torch Creme Brulee Recipe Ingredients
The ingredients for this “fancy dessert” are simple; you may even have them on hand already. All you need is a heavy cream, vanilla extract, egg yolks, and refined white sugar. However, we will need something a bit different to help us get that brulee topping.
We will need Demerara sugar instead of just refined white sugar for the topping. Demerara sugar is sugar that hasn’t fully been processed. The result is a sugar that has more of a molasses flavor and is far easier to brulee without using a kitchen torch.
The grains are larger, which is why they are easier to brulee. Of course, we may not already have this type of sugar on hand, but it is easy to find. Lastly, you will want some salt because there is no recipe out there that should not be seasoned.
That’s all you will need to make this recipe and impress those who you serve at home.
Mix your heavy cream, salt, and vanilla extract in a saucepan and bring it up to a simmer and let it steep for about 5 minutes.
In a separate bowl, whisk your egg yolks and sugar until smooth.
Whisk in your heated cream in your mixing bowl slowly and in small increments. (Adding too much at once will cause the yolks to scramble)
Add mixture into ramekins and place them in a water bath in a baking dish.
Bake at 325 F for 40 minutes. When done, the edges should be set while the middle is wiggly like gelatine.
Chill the custard and let it set overnight.
Set the custards out at room temperature while you preheat your oven for broiling.
Once the broiler is nice and hot, sprinkle a thin layer of Demerara sugar over the top of your custard.
Place in the broiler for about 2 mins.
Let creme brulee sit for a minute to allow the sugar to cool and harden to get that satisfying crack with a spoon.
No Torch Creme Brulee
- 2 Cups Heavy Cream
- Pinch of Salt
- 1 tsp Vanilla Extract
- 5 Egg Yolks
- 1/2 Cup Refined White Sugar
- Demerara Sugar For brulee topping
- Mix your heavy cream, salt, and vanilla extract in a saucepan; bring it up to a simmer and let it steep for about 5 minutes.
- In a separate bowl, whisk your egg yolks and sugar until smooth.
- Whisk in your heated cream in your mixing bowl slowly and in small increments. (Adding too much at once will cause the yolks to scramble)
- Add mixture into small ramekins and place them in a water bath in a baking dish.
- Bake at 325 F for 40 minutes. When done, the edges should be set while the middle is wiggly like gelatine.
- Chill the custard and let it set overnight.
- Set the custards at room temperature while you preheat your oven for broiling.
- Once the broiler is nice and hot, sprinkle a thin layer of Demerara sugar over the top of your custard.
- Place in the broiler for about 2 minutes.
- Let creme brulee sit for a minute to allow the sugar to cool and harden to get that satisfying crack with a spoon.
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