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No-Torch Creme Brulee

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Rating: 4.6; Vote: 3

The simplest, easiest version of a simple, easy dessert no butane torch or water bath required. No-Torch, No Bath Creme Brulee (recipe is for one portion, multiply as needed) 1 egg yoke 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 yoke 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
Date: 2019-09-12

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Comments and reviews: 6

WarMom
Tangential, but what do you do when you have a lot of egg whites you want to use up? I've been making a lot of anglaises and pastry creams lately (essentially this recipe with some minor method tweaks) and I have upwards of six whites left at a time I'm not into rocky-chugging, and I don't like using up ridiculous quantities of sugar, time and stress with making meringues.
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Aaron
I prefer to take a can of Kessler's tapioca pudding, open it and pour some small sugar packets over it. You gotta get it at least a foot over the pudding. You wanna make sure you get the sugar evenly distributed over the top. You have to take the label off so it doesn't start a fire in the toaster. It is awesome.
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fealubryne
I love this, always thought creme brulee was super easy aside from the caramel bit, but never had a good alternative idea. The honey makes this super easy. I'm already pondering variations of this, like Earl Grey or even herb infused.
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S-Boy
Hey there. I'm not sure if you take video suggestions. But could you maybe take a look at the science of dry aging and what meats are recommended for dry aging and which ones to stay away from?
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Leviathan
Could you do a video on how to cook chicken fried rice? I cant seem to fry the rice like they do at japanese/chinese restaurants no matter how I do it.
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deadfr0g
Initial predictions for how he toasts the top: broiler long-neck grill lighter pack of matches and a thick glove? VERY ANGRY GLARE
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