No-Torch, No Bath Crème Brûlée
3.5
Created by Adam Ragusea
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.
Effort
Moderate
Difficulty
Medium
Price
1,02€/ serving
Kcal
Protein
Fiber
Adam Ragusea
Method
Mix egg yolk and sugar with a fork until smooth.
Mix in the vanilla, then the heavy cream.
Pour into a 5 oz ramekin and bake at 250 F until the custard feels slightly gelatinous when tapped, about 45 minutes.
Cool the ramekin, then chill the custard completely.
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 to medium and cook the sugar mixture until amber, swishing the pan toward the end to ensure even cooking.
Pour just enough caramel to coat the top into the ramekin and swirl to even it out.
Let the caramel set for a few minutes before serving.
Nutrition Info
Per Serving
CARBS
26.6g
PROTEIN
4.4g
FAT
32.9g
SUGAR
25.8g
SATURATED FAT
17.6g
FIBER
0g
SODIUM
0.6g
Health Summary
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Ingredients
Servings:
- 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)