Crème Brûlée Without Blow Torch? This Is How You Can Get That Caramel Crust

Crème brûlée is made with a custard foundation and a coating of caramelised sugar on top. The top layer of sugar is caramelised only before serving, and the dessert is served chilled.

Crème Brûlée - A French Dish

New Delhi: Crème brûlée translates to 'burnt cream' in French, which makes sense given that it is made of heavy cream, sugar, vanilla, and egg yolks. This delectable treat is celebrated each year on July 27 as National Crème Brûlée Day. Crème brûlée is made with a custard foundation and a coating of caramelised sugar on top. The top layer of sugar is caramelised only before serving, and the dessert is served chilled. Traditional French crème brûlée is flavoured with vanilla, although it can also have other flavours. 

The process of making this dish requires a blow torch. But, what if you don't have one? Don't worry, we have a recipe shared with ABP Live by Chef James Patrick of Fat Tiger for preparing this dish even without a blow torch. Now, you can enjoy the dessert in the comfort of your homes whenever you feel like it.

The chef said, "As a chef, I understand the desire to achieve that perfect caramel crust on your crème brûlée, even if you don't have a blowtorch in hand. Fortunately, there's a simple alternative method that can deliver equally delightful results."

Here is the method that he shared:

Once you've prepared your crème brûlée and let it chill and set it in the refrigerator, you can use the broiler method.

• Sprinkle a layer of granulated sugar on top of each chilled custard-filled ramekin, making sure it covers the entire surface.
• Next, place the ramekins on a baking sheet or in a broiler-safe dish and preheat your broiler on high.
• Position the ramekins about 4-6 inches away from the broiler heating element and keep a close eye on them to prevent burning.
• The sugar will begin to caramelize and bubble after a few minutes.
• Carefully rotate the ramekins as needed to ensure even caramelization.
• Once the sugar has reached your desired level of caramelization, remove the ramekins from the broiler and let them cool for a few minutes.
• The caramel crust will harden as it cools, creating that satisfying crack when you break into it with a spoon.
• Serve your crème brûlée immediately after caramelizing for the best results, and savour the delightful combination of creamy custard and the irresistible crunch of caramelized sugar. 

Additionally, he also shared a recipe for Creme Brulee without blow torch.

Crème brûlée Without A Blow Torch:

Ingredients:

• 4 large egg yolks
• 1/2 cup (100g) granulated sugar
• 2 cups (480ml) heavy cream
• 1 teaspoon vanilla extract
• Extra granulated sugar for caramelizing

Equipment:

• 4-6 ramekins
• Baking dish
• Whisk
• Saucepan
• Oven with broiler setting

Process:

Step 1: Prepare the Crème Brûlée

• Preheat your oven to 325°F (160°C). Place a baking dish or roasting pan in the oven and fill it with enough hot water to come halfway up the sides of the ramekins. This will create a water bath for even baking.
• In a saucepan, heat the heavy cream over medium heat until it just starts to simmer. Remove from heat and stir in the vanilla extract.
• In a separate bowl, whisk the egg yolks and granulated sugar until the mixture is pale and slightly thickened.
• Slowly pour the hot cream into the egg yolk mixture, whisking continuously to avoid curdling.
• Strain the custard mixture through a fine-mesh sieve into a pouring jug or bowl to remove any lumps.
• Divide the custard equally among the ramekins.

Step 2: Bake the Crème Brûlée

• Carefully place the filled ramekins into the preheated water bath in the oven.
• Bake for 30-35 minutes or until the edges are set, but the centre still has a slight jiggle.
• Remove the ramekins from the water bath and let them cool to room temperature.
• Once cooled, cover the ramekins with plastic wrap and refrigerate for at least 2 hours or overnight to allow the custard to set completely.

Step 3: Caramelize the Sugar without a Blow Torch

• Before serving the crème brûlée, remove them from the refrigerator and let them sit at room temperature for about 10 minutes.
• Sprinkle a thin, even layer of granulated sugar over the surface of each custard-filled ramekin.
• Preheat your oven's broiler to high.
• Place the ramekins on a baking sheet and position them about 4-6 inches away from the broiler heating element.
• Watch closely as the sugar begins to caramelize and bubble, rotating the ramekins as needed to achieve even caramelization.
• Once the sugar has reached your desired level of caramelization, remove the ramekins from the broiler.

Step 4: Serve and Enjoy

• Let the crème brûlée cool for a few minutes to allow the caramel crust to harden.
• Serve the caramelized crème brûlée immediately, delighting in the contrast of creamy custard and the irresistible crunch of caramelized sugar.
• Use a spoon to crack through the caramel crust and savour the rich and indulgent dessert you've created without a blow torch!
• Enjoy your homemade Caramel Crust Crème Brûlée - a true showstopper of a dessert that's sure to impress your guests!