Creme Brulee | How to make Creme Brulee at home without Torch

This is another milestone for Paru’s kitchen. I have started blogging up the recipes a year back and we are nearing the first anniversary in a week and today it’s time to post my 150^th blog post. I am so happy to share this recipe.

I rarely make desserts at home, since we are not fond of the sweets and wanted to avoid it cos of the extra ponds we are getting of it. I and TH had gone mad on this Dessert recipe after tasting it in the Bacchanal buffet in Vegas… yes, its Crème brulee. First I wonder what the dessert all about is. Does it have fruit flavor or a stinky egg smell like that? To my wonder, I got mesmerized with the taste… ooww!! It was just melting in the mouth… and the glassy sugar coat on top makes the dessert more interesting.

The heavy cream blended with egg yolk forms the base for the dish. It tastes just like a custard. The glassy sugar coating makes the dish more interesting. For making this glassy coat it needs crème brulee torch, just to dissolve the sugar. But here am using a technique which doesn’t need a torch. Let’s move on to the recipe… 

Ingredients

1 cup heavy cream         

½ tsp vanilla extract

2 eggs

½ cup sugar

1 tbsp brown sugar

Requirments

6 ramekins

1 baking tray

Conventional oven

How to make it

• Preheat oven to 325F. This should be the first step since preheating takes some time.
• In a deep sauce pan pour heavy cream. Let it stand for 5-7 mins in medium flame or till it forms tiny bubbles on top.

• Mean while, take a mixing bowl and add the egg yolk along with the sugar. Start blending them with a whisk till the sugar dissolves.

• Add the heavy cream with the sugar mixture and blend them again. If u wants to confirm the sweetness, this is the right time to do.

• Either strain the mixture to another bowl or continue with next step. Add vanilla extract and mix again. I can’t resist from tasting it again and again till my oven is ready… *slurp*
• Add water in a baking pan. Make sure the water level is below the ramekins’ level.
• Fill the ramekins with the mixture. Fill just 3/4^th of the ramekins. Place them in the baking pan and put it in the preheated oven.

• The time for cooking the crème brulee is depend upon the number of ramekins ur using and how deep is the ramekins are. I used 6 ramekins which are 4 oz in size and it took around 30-35 mins for cooking. You can check the crème brulee every 10mins. Set ur oven with timer, so that you won’t forget checking it.
• The mixture will turn its color from pale yellow to a darker one… and they are no more in liquid state, but still it giggles up. Then this is the right time to switch off the oven and take the ramekins out.
• Let it cool for some time. I kept in fridge for 2 hours to set.

• Take out the ramekins and sprinkle brown sugar on top. If u find difficulty in adding the brown sugar, just mix the up with some white sugar for free flowing. Use a spoon to sprinkle the sugar. Tap gently if u needs to spread the sugar.

• Set the oven to broil mode and keep the ramekins near to the heat. Take care ur not burning yourself nor the ramekins. Once the sugar starts to bubble up, remove them quickly from the oven.

• Refrigerate overnight and serve chilled. Enjoy this delicious dessert. You can do wonders with this by adding fruits like blueberries, bananas and so on…