Dessert

Beth’s Foolproof Crème Brûlée Recipe (NO KITCHEN TORCH!)

Beth’s Foolproof Crème Brûlée Recipe (NO KITCHEN TORCH!)


Meanwhile combine the egg yolks, sugar and salt.

Fish out the vanilla pod from the milk mixture, and slowly pour a stream of the hot milk into the egg mixture. Whisk to combine.

Using a fine mesh strainer, over a heat safe bowl, strain the mixture.

Ladle mixture into ramekins, and place in a roasting pan. Place in the oven and pour hot water slowly in the corner of the roasting pan (to avoid splashing into the custards. They will not set if they are mixed with splashed water, so be careful not to splash). Place just enough so that it reaches half way up the ramekins.

Bake for 15-20 mins just until custards are set and jiggle slightly.

Allow them to cool, then cover and refrigerate.

To serve sprinkle tops of custard with 1 tsp each of the brown sugar. Position your oven rack on the highest shelf of your oven. Set your oven to broil. Place the custards on a low profile cookie sheet and pop under the broiler for about 10-15 seconds, or until the sugar has browned and caramelized. IMPORTANT!: Do not walk away from custards under broiler you must watch this carefully or they will catch fire if left too long to broil!!!

Serve with a dollop of homemade whipped cream, et voila!

HOMEMADE WHIPPED CREAM:
1 cup (240 ml) heavy cream
1 tbsp (6 g) powdered sugar
1 tsp (5 ml) vanilla extract

METHOD:
Combine all ingredients in a bowl and whip with an electric mixer until soft peaks form.

View Comments (15)

15 Comments

  1. Sophie Kim

    January 29, 2016 at 4:12 am

    I don’t have ramekins:(

  2. Nazirah Najib

    January 29, 2016 at 4:12 am

    wow .came across ur channel n very surprised u dont have many viewers .
    really easy tutorial

  3. Armeen Hossain

    January 29, 2016 at 4:12 am

    can I use vanilla essence instead of vanilla pods or seed?

  4. jacquelinegrace3

    January 29, 2016 at 4:12 am

    for those of you who want to make whipped cream:
    i like adding a little lemon zest. you won’t really taste it but when your
    guests taste it they will be really intreged by the taste :)

  5. Julio Burgos

    January 29, 2016 at 4:12 am

    Beth, I made this recipe with my daughters during spring break. I didn’t
    had the ramekin so I did it in one 8 inches round bake pan. It took 1 hour
    and 45 minutes to get done and the sugar took like 1 minute to crust at 350
    F. The creme brulee was fantastic, all my family and neighbors enjoy it.
    Thanks!

  6. Julio Burgos

    January 29, 2016 at 4:12 am

    I’m sorry of someone asked this before but scrolling down I don’t find
    anyone. What temp must be the oven to caramelize the brown sugar?

  7. Belle Phan

    January 29, 2016 at 4:12 am

    how many servings is your recipe?

  8. Eryn Hines

    January 29, 2016 at 4:12 am

    I think you have a mistype in your written recipie. You wrote 15-20 mins,
    but in your video you said 25-30 mins

  9. Sethy K.H.

    January 29, 2016 at 4:12 am

    I used brown sugar for the top, but in the end it turns out like the “raw
    cane sugar”(is that how to spell?)…my brown sugar did not melt all the
    way. Was my oven not hot enough?

  10. Keinah Pittenger

    January 29, 2016 at 4:12 am

    Yeah , def doesn’t work.I mean it does but even the 10-20 secs under the
    broiler liquified my creme brulee bc the pans are shallow . I had to put
    them back in the fridge resulting in the sugar just being soggy and not
    hard anymore. I wouldn’t recommend this. I tried this bc I didnt own a
    torch. And small handheld torch is under $20 and if you seriously are too
    scared or incapable of using that….dont make creme brulee

  11. Amir Abdallah

    January 29, 2016 at 4:12 am

    Can I use 6oz custard cups??

  12. Quinoline N

    January 29, 2016 at 4:12 am

    Thanks so much for sharing the tips 🙂 Now I can make creme brûlée :)

  13. unicorns be crazy

    January 29, 2016 at 4:12 am

    do you have to put in in the fridge over night or can you serve right away?

  14. Amir Abdallah

    January 29, 2016 at 4:12 am

    If I used rami kind that are a little taller than the ones you’ve used, do
    I need to change the method at all? And I have my own kitchen torch to use 

  15. Moomal Khan

    January 29, 2016 at 4:12 am

    I love all of your recipes! Thank you so much for sharing these :)

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