Crème brûlée without a torch is caramelized under the oven broiler: you set the ramekins close to the heating element while the custard is cold, and the caramelizing takes about two minutes. The custard bakes and chills the day before, and it makes a fitting World Egg Day dessert, since it is made from yolks alone.

The custard, baked in a water bath

Whisk six egg yolks with sugar, add hot cream with vanilla, and strain. The ramekins stand in a deep pan, and boiling water goes into the pan until it reaches halfway up the ramekins. Baking at 300°F (150°C) takes about 40 minutes.

The custard is ready when the edges are set and the center still wobbles slightly when you move the pan. Then it chills overnight in the fridge, which lets it set completely.

Caramelizing without a torch

Sprinkle a thin layer of sugar over each cold custard and level it. Set the oven to the top broiler, put the ramekins on a rack close to the heating element, about two inches (5 cm) away, and watch them the whole time. After about two minutes the sugar darkens and becomes a crust that cracks. The custard has to be cold so it does not warm up during the caramelizing.

If your broiler is weak, melt three tablespoons of sugar in a small pot until it turns amber, and pour a spoonful over each custard. The caramel hardens within a minute.

Serve the custard right after caramelizing, while the crust is still hard and the custard beneath it is cold. Fresh fruit such as raspberries or sliced strawberries goes well, since their tartness balances the sweetness. The custard is rich, so a 5 fl oz (150 ml) ramekin is enough for one serving.

The recipe

Crème Brûlée Without a Torch

Crème brûlée baked in a water bath and caramelized under the oven broiler, no torch. Chill overnight before caramelizing.

  • Servings 4 ramekins
  • Prep 15 min
  • Cook 40 min
  • Total 55 min
Crème Brûlée Without a Torch

Ingredients

Instructions

  1. Heat the oven to 300°F (150°C). Warm the cream with the vanilla until hot but not boiling.

  2. Whisk the yolks with 1/3 cup sugar until smooth, and pour in the hot cream gradually, whisking.

  3. Strain the custard and fill four ovenproof ramekins of about 5 fl oz (150 ml).

  4. Set the ramekins in a deep pan and pour boiling water into the pan until it reaches halfway up the ramekins.

  5. Bake for about 40 minutes, until the edges are set and the center wobbles slightly.

  6. Remove from the water, cool, and chill overnight in the fridge.

  7. Just before serving, sprinkle a thin teaspoon of sugar over each custard and set the oven to the top broiler. Place the ramekins close to the heating element for about two minutes, until the sugar darkens and forms a crust.

  8. Alternatively, caramelize on the stove: melt three tablespoons of sugar until amber and pour over the custards.

Frequently Asked Questions

Can I use regular ramekins for crème brûlée?
Yes, any ovenproof dish of about 5 fl oz (150 ml) works. The wider and shallower the dish, the more caramel crust you get.

What do I do with the leftover egg whites?
Freeze them and use them later for meringue or pavlova.

How long does crème brûlée keep?
Up to three days in the fridge, before caramelizing. Caramelize only just before serving, because the crust softens after a few hours.