Easy No-Bake Crème Brûlée
This elegant and impressive no-bake crème brûlée is easy enough to make at home.
Ingredients
- 1 cup (227 grams) heavy whipping cream
- ½ cup (113 grams) whole milk
- ½ cup (100 grams) granulated sugar
- 1 vanilla bean , split lengthwise (see Notes)
- 4 (56 grams) large egg yolks
- 2 tablespoons (14 grams) cornstarch
- Additional granulated sugar , for the caramelized topping
Equipment
Instructions
- In a medium saucepan, combine the cream, milk and sugar. Use a sharp knife to scrape the vanilla beans from the pod and add to the saucepan. Place over medium heat and stir to dissolve the sugar. Heat just until bubbles appear at the edges and mixture is steaming (do not bring to a boil).
- Meanwhile, whisk together the egg yolks and cornstarch in a medium bowl. Add the hot cream mixture in a slow steady stream while whisking constantly.
- Pour mixture back into the saucepan and return to medium heat. Cook, stirring constantly with a spatula to scrape the bottom, until mixture just comes to a boil and thickens. This will take 3-5 minutes, increase heat if needed. Once thickened, cook for an additional 1 minute, while continuing to stir.
- Remove from heat and pass custard through a mesh strainer to remove any lumps (mixture may seem grainy, but don't worry the end result is smooth and creamy). Spoon into individual ramekins or bowls and spread into an even layer. Place in the fridge uncovered (so steam doesn't get trapped and create condensation) to set up completely, at least 2 hours.
- When ready to serve, sprinkle the tops generously with granulated sugar.
- To caramelize with a kitchen torch (recommended): Work with one at a time, passing the torch evenly over the surface until the sugar melts and caramelizes. This takes less than a minute per serving.
- To use an oven broiler instead: Place the oven rack on the highest setting, put the ramekins directly under the broiler, and set it on high. Wait for the sugar to melt and caramelize, rotating the ramekins as necessary for even browning. This can take up to 5 minutes. Watch so they don't burn.
- Serve immediately and enjoy!
Video
Notes
- You may substitute 1 tablespoon vanilla extract or vanilla bean paste for the vanilla bean. After the custard has thickened, remove from the heat and stir in the vanilla before passing through a mesh strainer.
- If you don't have ramekins: Use wide shallow individual dishes for the best ratio of filling to topping. Wide mouth jars are an option, or shallow 4-inch bowls. You can also use a 9-inch by 1-inch deep pie dish and serve it family-style with 4 spoons.
- Make ahead instructions: Can be made up to 48 hours in advance and stored in the fridge. Cover with plastic wrap after it's completely chilled (about 2 hours). Brûlée topping just before serving.
Calories: 393kcal, Carbohydrates: 33g, Protein: 6g, Fat: 27g, Saturated Fat: 16g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 8g, Cholesterol: 265mg, Sodium: 37mg, Potassium: 123mg, Fiber: 0.04g, Sugar: 28g, Vitamin A: 1184IU, Vitamin C: 0.4mg, Calcium: 100mg, Iron: 1mg
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