No-Torch Crème Brûlée

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The simplest, easiest version of a simple, easy dessert — no butane torch or water bath required.

No-Torch, No Bath Crème Brûlée (recipe is for one portion, multiply as needed)

1 egg yolk
1 tablespoon sugar
1 teaspoon vanilla
enough heavy cream to give you 1/2 cup liquid total (about 1/3 cup)
additional sugar
honey (or corn syrup, or golden syrup)

Mix egg yolk and sugar with a fork until smooth. Mix in the vanilla, then the cream. Pour into a 5 oz ramekin, bake at 250 F until consistency seems slightly gelatinous when tapped, about a 45 minutes. Cool and then chill.

For the topping, combine a tablespoon of sugar (per custard) with a few drops of water and a tiny squeeze of honey (or corn syrup or golden syrup) in your smallest pan. Turn heat on medium and cook until amber, swishing it around toward the end to make sure it cooks evenly. Pour just enough caramel to coat the top into the ramekin, and swirl it around to even it out. Let it set for a few minutes before you eat.
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Q: Why didn't you just do the hot spoon trick?
A: Indeed, you can spread a layer of sugar over the custards, get a spoon extremely hot, and then press it into the sugar to caramelize it. If that works for you, great! Here's why I don't like it. 1) The best way to get a spoon that hot is by holding it over the flame from a gas stove. I, like most Americans, have electric; 2) If you're doing several custards, you have to keep heating the spoon back up. My method is very quick and easy for doing several custards at once; 3) It's actually kinda hard to get the spoon in there and around all the edges. Some people bend a spoon to a right angle to make it easier. Again, not a big deal if you're just doing one, but if you're making enough for a crowd, not convenient.

Q: Isn't that just flan?
A: In the sense that flan and crème brûlée are very similar desserts, sure. But no. Flan is a custard topped with caramel sauce. This is a custard topped with a hard caramel candy.

Q: Can I do this with different sized ramekins?
A: Possibly, but I haven't tested it. The no-bath method here makes it a bit more risky. Either do a test run when you don't have hungry people waiting, or use a water bath. If using a bath, I'd do 300 F, not 250 F. And I might do three egg yolks per two portions.

Q: When you did the torch version, why didn't you do a second layer of sugar?
A: Indeed, people will often spread a second layer of sugar down and blast it again with the torch. That gets you a smoother look and a thicker topping, which some people like. But I really prefer a very thin topping. Also this video isn't about the torch method.

Q: Why didn't you use a real vanilla bean?
A: I wanted to make this recipe as simple and easy as possible. Vanilla beans are very expensive and add a few additional layers of complexity to the process. It's best to precook your custard when using a vanilla bean, both to extract some flavor from the pod, and also get the custard more viscous so it'll hold the pulp in suspension. If you just put the pulp into a raw custard, the seeds will all settle to the bottom in the oven.

aragusea
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I literally just bought a kitchen torch for creme brûlée’s last night

cptcorninmyass
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*"I say forget the broiler."*


Who are you and what have you done with Adam Ragusea??

DinoGoodley
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*Why I Torch My Tongue And Not The Brûlée*

dani.phantm
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To help people with making sure the creme brulee is done, it should jiggle like soft jello and/or have an internal temperature of 170F

SlishSlosh
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"Long live the Empire" -Rdam Aagusea

bdang
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This is the kind of cooking idea I need. Not weird baking hacks that remove the oven, not tips that involve strange specific plastic kitchen gadgets, but instead a clever solution to an annoying part of a dish that gets rid of a hyper specific piece of equipment.

nothingtodo
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I've tried this recipe over 10 times, and every time, the outside is more cooked than the inside. If the inside was perfect, the outside was overcooked. If the outside was perfect, the inside was liquid. My attempt today, however was perfect all around. This time, I started the custard in a cold oven, then baked for an hour at 225. I am so happy that I finally perfected this recipe in my own oven because I really wanted to have a perfect, homemade custard.

andydu
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I made this recipe so many times, and it's consistently amazing. Even when I fucked up the temp and baked it at 170c°, even when I left it in the oven for way too long - the low protein content is truly groundbreaking to me because it's so fool proof.

מאלישוורץ
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I actually like the glassy version better.




Long live the empire.

CarltonGauss
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I prefer the glassy look, it somehow looks more professional than the actual way it's supposed to be done professionally.

Also
*Long live the empire*

nickclark
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Parallel universe Adam "Why I season my meat and NOT my cutting board"

MacMarvin
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“Why I season my torch, and not the custard.”

plurever
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Why I season the resistance, NOT the empire

Rabbachino
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Ragusea's fridge is just what I expected it to be. 2:17

waaahl
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I always thought this glassy solid sheet of caramel was the intended result and my clumsy handling of the torch was screwing it up.

ludwigziffer
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How thoughtful of you to make this recipe for The Empress’ Birthday! It is her favourite dessert!

Long live The Empire!

locomotivefaox
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Fantastic recipe!!! The custard tasted amazing and I was doubtful about the sugar technique without the blow torch but it turned out exactly like I were to use a blow torch, just make sure and put a VERY thin layer or the sugar is too thick and makes the top layer hard too eat, overall 10/10!! Thank you!!

morgangerlich
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2:44 "say you don't have a torch "
That's easy cause I don't have a torch.

z
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I feel like I gotta pay tuition every time I watch his vids.

Edit: thanks for 1k likes y’all! First one ever 🤘🏽

JoeyKickz