All our tips and recipes to prepare a crème brûlée without a torch

Crème brûlée is an easy dessert to prepare and appeals to everyone. But you may not have a blowtorch to finalize it. Don’t panic, we have the solution!

Can I caramelize a crème brûlée without a torch?

The crème brûlée must of course be caramelized on top to be successful. In principle, a kitchen torch is used to gently brown sugar, but not everyone has this utensil (which, let’s face it, is not used very often) in their kitchen. Fortunately, we can immediately reassure you, there are solutions to caramelize a crème brûlée without a torch. The simplest technique is to grill the cream before serving. But there is also a technique of flaming the cream with alcohol.

Slide 1 of 27: Crème brûlée

How to burn a crème brûlée without a torch?

The recipe for quick crème brûlée is simple to implement and it will only take you a quarter of an hour (except for cooking time and rest in the refrigerator). You will only need basic ingredients (and a vanilla pod) to make it, namely, for 4 people:

  • 40 cl of liquid cream,
  • 4 egg yolks,
  • 40 g of sugar,
  • 30 g brown sugar,
  • a vanilla bean.

There are, however, some variations to the list of ingredients of the crème brûlée recipe if you have a little more time and want to cook it according to the rules of the art. In this case, you will need to remove half of the liquid cream and add 25 cl of milk to the remaining 20 cl of cream.

Slide 2 of 27: Pumpkin Crème brulée with spices

In either case, heat the cream (with the milk in the second recipe) add the vanilla pod split in half, and mix until the preparation begins to simmer. Remove immediately from the heat and let the vanilla infuse cover for about ten minutes. If you don’t have time, scrape the vanilla seeds and don’t let them steep. However, it will have to be given time to cool. Meanwhile, preheat your oven to 120°C (or 150°C depending on the oven).

Strain the preparation and gradually incorporate the beaten egg yolks with the sugar (beat them until you get a frothy mixture) while whisking. If the foam has formed on the surface, remove it with a spoon. Then pour the preparation into 4 individual ramekins (shallow, but wide) filling them to three-quarters. Place them in an oven-safe dish, with edges high enough to pour hot water up to mid-height. If possible, space the ramekins apart. Cook for 40 minutes in a water bath (the water should just simmer, but not boil) so as to obtain a slightly firm cream, but still trembling in the center. Let it cool again and then place it in the refrigerator, covered with cellophane, for at least 3 hours (ideally 6 hours).

Slide 3 of 27: Spice Crème brûlée

It is at the time of serving that the brown sugar cream is sprinkled and usually uses a kitchen torch or crème brûlée iron to caramelize it. You can do without it by pouring a few drops of alcohol such as Grand Marnier, rum, or Limoncello slightly heated on top of the cream, and making it flare. Crack a match and burn the alcohol until you get a nice caramelization (be careful not to burn yourself!).

Slide 4 of 27: Crème brûlée with foie gras and dried fruits with muscat

Our technique for successful crème brûlée in the oven

There are other variants of crème brûlée in which only egg yolks are used or maple syrup, melted Carambar, or salted butter caramel are added to replace brown sugar. You will also find chocolate or coffee versions by adding melted chocolate or coffee to the initial cream. Now, if you don’t have a blowtorch or alcohol, you can do without it by placing your ramekins sprinkled with brown sugar under the oven grill. Watch them until you get the desired caramelization and enjoy yourself!

Slide 7 of 27: Foie gras crème brûlées and walnut tiles

Don’t miss interesting posts on Onnewslive

Leave a Reply