Silky Smooth NO WATERBATH Crème Brûlée
You would never guess that a recipe as luxurious as this creme brûlée could be so simple. Click here to try Tommy John and get 20% off plus free shipping on orders over $75 when you use my code BRIANL
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📸INSTAGRAM: m
🔪MY GEAR:
BUTANE TORCH: (inexpensive and better than the one i’m using in the video)
BOOS BLOCK CUTTING BOARD: D
FINE MESH STRAINER: U
PLASTIC CUTTING BOARD: R
ESCALI DIGITAL SCALE:
14oz RAMEKINS: B
HALF SHEET PAN + RACK:
9″x13″ BAKING DISH: C
2QT SAUCE PAN: p
INSTANT READ THERMOMETER: />QUARTER SHEET PAN + RACK: x
MY FAV STAINLESS BOWL: 6
— RECIPE —
▪1200g/mL or 5c heavy cream
▪1 fresh madagascar vanilla bean (sub 8g/2tsp vanilla extract)
▪160g or 3/4c+2Tbsp granulated sugar
▪2g or 1/2tsp salt
▪10 large eggs, whites and yolks separated
▪Sugar in the raw (about 30-40g or 3Tbsp per ramekin if using the 14oz ramekins)
Slice vanilla bean down 1 side then use a knife to scrape as much of the bean paste from inside the bean as possible.
Add heavy cream to a small sauce pot along with vanilla bean paste and vanilla bean. Stir and heat over medium until temperature reaches 150F/65C then remove from heat and allow liquid and vanilla to steep for 10 minutes.
Whisk together salt, sugar, and egg yolks. Add in about half of the seeped vanilla cream through a fine mesh strainer, whisking immediately to temper. Stir in second half of cream.
Strain cream/egg sugar mixture through a fine mesh strainer.
Pour custard mix into ramekins – about 12 oz into each of 4 14oz ramekins or 6oz into each if using 8 7oz ramekins
Using a butane torch, lightly and quickly heat the top of the custard to pop any bubbles that formed from pouring the cream. Wrap the top of each ramekin tightly with plastic wrap then pierce the top a couple of times with a sharp knife or cake tester. Load into a preheated 215F/100-105C oven to bake for 2 hours or until just set. They should be just a little jiggly, but not liquidy. Internal temp should read around 170F/77C+. Allow to cool at room temp for about 15 minutes before refrigerating to fully cool for at least 2 hours (preferably 8+).
When ready to serve, top each custard with a layer of sugar in the raw then use a butane torch to melt and brown the sugar on top. This takes about 3 minutes with my torch, but browning times will vary depending on the power of your torch. A more powerful torch is better to not soften the custard beneath the sugar.
If you don’t have a butane torch you can melt the sugar under your oven boiler set to high – keep an eye on this as sugar can burn quickly.
—
ALTERNATE BAKE TIMES:
If using 8 of the smaller 7 oz ramekins, cook at 215F/100-105C for 1 hour 20 minutes
If using a 9”x13” baking dish, cook at 215F/100-105C for 2 hours.
CHAPTERS:
0:00 Intro & custard base
3:00 Pouring and baking
4:35 Getting comfy (ad)
5:35 Cooling and finishing the creme brulee
8:58 Let’s eat this thing
#cremebrulee #vanillacustard
🎧MUSIC:
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Recipe Video:
