No Blow Torch Creme Brulee Recipes

Steps:

• Beat your egg yolks in a bowl on high until they are thick.
• Slowly beat in your granulated sugar.
• Heat your cream in a pot until it gets very warm.
• DO NOT LET IT GET VERY HOT!
• Slowly, and a tiny bit at a time, stir in just half of your egg mixture.
• Make sure they are mixed well.
• You can stir in the other half of the egg mixture into the pot.
• Cook on low heat, continously stirring it for about 5 to 10 minutes until the mixture thickens.
• DO NOT LET THIS BOIL!
• When it thickens, pour the mixture into individual custard cups and refrigerate for at least 2 hours.
• When you're almost ready to serve, sprinkle the top of the custard with the brown sugar and put it under your broiler, making sure to keep a close eye on it and to use oven-safe custard cups (I recommend anything by Corning Ware or Pyrex).

Steps:

• Using a small, sharp knife, split the vanilla bean in half lengthwise and scrape the seeds into a saucepan along with the heavy cream; add the scraped bean. Bring to a boil over medium heat, then immediately remove the pan from the heat and allow the mixture to cool for 10 minutes.
• Combine the egg yolks and 1/2 cup sugar in a bowl, whisking until the mixture is very pale yellow. Whisking constantly, pour 1 ladleful of the warm heavy cream into the egg mixture to temper, then slowly pour the mixture back into the pan, whisking constantly.
• Remove the vanilla bean and stir in the mascarpone. Chill the mixture, covered, for 1 hour or up to overnight.
• Preheat the oven to 325 degrees F. Divide the batter into four 5-inch or six 4-inch ramekins. Place the ramekins in a larger roasting pan and fill the pan with hot water, coming halfway up the sides of the ramekins. Bake until set like gelatin and a tester inserted in the centers comes out clean, 30 to 45 minutes.
• Remove the ramekins from the water bath and let cool at room temperature, 30 minutes. Transfer to the fridge until completely chilled, about 1 hour.
• Sprinkle the remaining 2 to 3 tablespoons sugar on top of the creme brulees (you want a nice, even layer).
• Choose a metal spoon that you don't love so much and place it over a high flame on the stove. Let the bowl of the spoon get hot enough that it looks red.
• Remove the spoon from the stove (the handle shouldn't be hot because flatware doesn't conduct heat) and burn the top of the creme brulee with it. Reheat the spoon for each creme brulee, cleaning the spoon after each use.