Make a Sugar Topping for a Creme Brulee

Almost everyone loves the creamy-sweetness of Crème Brulee but not everyone knows how to make it at home. Most recipes call for a blow torch to make the slightly crisp sugar topping, but the standard house does not come equipped with such fiery equipment. Here is a basic Crème Brulee recipe and how to get that sugary topping just perfect – without setting the house on fire.

Ingredients

The Basic Recipe:

  • 1 large egg
  • 4 large egg yolks
  • ½ cup sugar, plus 1 tablespoon per serving
  • 2 cups heavy cream
  • 1 teaspoon vanilla extract

Steps

  1. Preheat the oven to {{safesubst:#invoke:convert|convert}}.
  2. With an electric mixer beat the egg, yolks, and ½ cups sugar until light and fluffy.
  3. Heat the cream in a small saucepan until just hot to the touch, but not boiling.
  4. With the mixer on, slowly add the hot cream to beaten egg mixture, being careful not to scramble the eggs.
  5. Pour the mix into six 8-ounce ramekins. Place the ramekins in a pan with high sides.
  6. Pour hot water into the large pan, enough that it reaches about ½ way up the sides of the ramekins. This creates a steam bath so the Crème Brulee won’t crack.
  7. Bake for 35-40 minutes, or until the middle of the custards are just set.
  8. Cool and refrigerate until chilled thoroughly before next steps.

If you own a blow-torch

  1. Cover the top the the custard with a thin layer of sugar. Depending on how thick you want the crust, you can use anywhere from one teaspoon to one tablespoon for a typical ramekin. Raw sugar (turbinado) works very well. However, some people use regular granulated sugar or even brown sugar.
  2. Place the ramekins on a fireproof surface.
  3. Light the torch and leave it on its highest setting.
  4. Hold the tip of the torch 2-3 inches (5-8 cm) from the sugar. Keep the flame moving around the sugar so it heats evenly.
  5. After a few dark brown spots form, remove the torch and let the sugar cool for about 10 seconds. Then apply the torch a second time to brown it more evenly.

If you don’t own a blow-torch

  1. Turn on the broiler.
  2. Take 1 tablespoon of sugar and sprinkle it evenly over the top of a ramekin. Repeat this for all 6 ramekins.
  3. Make sure the broiler is heated thoroughly, and then put the ramekins with the layered sugar into the oven for approximately 2 to 3 minutes.
  4. As soon as you notice a light brown color, take the Crème Brulees out of the oven and serve immediately.

Another Method

  1. If you don’t have a broiler (or if it hasn't been cleaned in quite a while) grab a fireplace match. These matches are normally 8 inches long.
  2. Sprinkle the 1 tablespoon of sugar on each ramekin and then light a long match
  3. Waving the lit end near the sprinkled sugar, slightly brown the sugar until it forms a crisp layer.
  4. Repeat with a new match for each ramekin.

Warnings

  • Be careful when using a torch. Don't use it near anything flammable. Don't set it down unless it's turned off. Follow all instructions and warning labels.
  • If you leave the Crème Brulee in the broiler for too long, the high temperatures of the broiler will re-heat the Crème Brulee enough that it will boil and start to splatter.

Things You'll Need

  • 6 - 8-ounce ramekins
  • A large, high-sided baking dish (roasting pans are ideal)
  • Oven mitts
  • Electric mixer
  • Small saucepan

Related Articles

  • Torch Creme Brulee

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