No-Torch, No Bath Crème Brûlée

Name: No-Torch, No Bath Crème Brûlée
Cook time: 190 min
Total time: 190 min
Ingredients: 1 Egg Yolk; 1 tbsp Sugar; 1 tsp Vanilla; 1/3 cups Heavy Cream, Enough to give 1/2 cup total liquid (about 1/3 cup); 1 tsp Sugar, For topping; 1 tsp Honey, Or corn syrup or golden syrup (alternative)

This no-torch, no-bain-marie crème brûlée delivers a silky, rich custard with a crisp caramelized top — all without special equipment. Velvety egg yolks and heavy cream are gently baked until just set, then finished with a thin, amber caramel that hardens into a satisfying crack. It’s an elegant, make-ahead dessert perfect for dinner parties or a cozy treat.

This no-torch, no-bain-marie crème brûlée delivers a silky, rich custard with a crisp caramelized top — all without special equipm... Show more

By Adam Ragusea · Original recipe

Health Grade

E+ · Indulgent

Time

3 hrs

Price

0,72 €

Calories

429 kcal

vegetarian

gluten free

Method

Heat the oven

Set the oven to 300° F and place a rack in the center. Set a 6-ounce ramekin on a small baking sheet so it is ready to fill and easy to move without spilling.

Whisk the custard

In a small bowl, whisk the Egg yolk, Sugar, and Vanilla until smooth and slightly lighter in color, about 1 minute. Slowly whisk in the Heavy cream just until fully combined. Pour the mixture into the ramekin, then tap the ramekin lightly on the counter to pop any bubbles on top.

Bake until set

Slide the baking sheet into the oven and bake for 30 to 35 minutes, until the edges are set and the center still has a soft wobble when you gently nudge the ramekin. The top should stay pale rather than brown. Lift it out carefully when it reaches that stage.

Cool and chill

Let the custard cool at room temperature for 15 minutes, then transfer it to the refrigerator and chill for at least 2 hours, until completely cold and fully set.

Mix the topping

In a tiny bowl, stir the remaining sugar with the Honey until you have a loose, wet paste. Spread it over the cold custard in a very thin, even layer, going all the way to the edges.

Broil the top

Heat the broiler on high. Put the ramekin back on the baking sheet and broil for 1 to 3 minutes, watching constantly, until the top is bubbling and turns a deep amber color. Rotate the baking sheet if one side colors faster, and pull it out the moment the sugar is caramelized.

Chill briefly

Return the crème brûlée to the refrigerator for 10 minutes so the caramel hardens and the custard cools back down.

Crack and serve

Serve straight from the ramekin. Tap the top lightly with a spoon to crack the caramel lid, then scoop down through the crisp shell into the creamy custard underneath.

Ingredients

Method

Servings:

0.5

2 Egg Yolks
2 tbsp Sugar
2 tsp Vanilla
2/3 cups Heavy Cream, Enough to give 1/2 cup total liquid (about 1/3 cup)
2 tsp Sugar, For topping
2 tsp Honey, Or corn syrup or golden syrup (alternative)

🧂 Plus ~1g of salt

Nutrition

Per Serving.

Calories

429 kcal

21% of Daily kcal

Protein

4.4 g

9% RDI

Fat

33 g

18g sat fat

Carbs

27 g

10% RDI

Sugar

26 g

52% RDI

Fiber

0 g

0% RDI

Salt

0.6 g

12% RDI

Quality Profile

Scored against dietary guidelines.
Tap rows for a deeper breakdown.

Composite score - weighted by current nutrition science

E+ · 3.7 / 10

What others say

Click to rate

Jan

6 months ago

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Ingredients

Servings:

0.5

2 Egg Yolks
2 tbsp Sugar
2 tsp Vanilla
2/3 cups Heavy Cream, Enough to give 1/2 cup total liquid (about 1/3 cup)
2 tsp Sugar, For topping
2 tsp Honey, Or corn syrup or golden syrup (alternative)

🧂 Plus ~1g of salt

Watch

Original video

Uploaded 6 years ago

Adam Ragusea

5M159K

No-Torch, No Bath Crème Brûlée

Method

Heat the oven

Whisk the custard

Bake until set

Cool and chill

Mix the topping

Broil the top

Chill briefly

Crack and serve

Ingredients

Method

Nutrition

Calories

Protein

Fat

Carbs

Sugar

Fiber

Salt

Quality Profile

What others say

Ingredients

Watch

Adam Ragusea

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