How can you make creme brulee without a blowtorch?
EHow. Com notes this suggestion: "Without a torch, use the oven's broiler setting to caramelize the sugar. Broil for 20 to 30 seconds within at least an inch of the flame or heating element" on their "How to Make Creme Brulee" page.My trusty Better Homes and Gardens book has this recipe, which calls for just drizzling the caramelized sugar over the custards: ingredients 2 cups half-and-half or light cream 5 egg yolks, slightly beaten 1/3 cup sugar 1 teaspoon vanilla 1/8 teaspoon salt 1/4 cup sugar 1.
Preheat oven to 325 degree F. 2. Heat half-and-half or light cream in a small heavy saucepan over medium-low heat just until bubbly.
Remove from heat and set aside. 3. Meanwhile, combine slightly beaten egg yolks, 1/3 cup sugar, vanilla, and salt in a medium mixing bowl.
Beat with a wire whisk or rotary beater just until combined. Slowly whisk or stir the hot cream into the egg mixture.4. Place six 3/4-cup souffle dishes or 6oz.
Custard cups in a 3-quart baking dish. Pour custard mixture evenly into the dishes. Set the baking dish on an oven rack in the preheated oven.
Pour boiling water into the baking pan around the dishes until water is halfway up the sides of the souffle dishes.5. Bake for 30 to 40 minutes or until a knife inserted near the center of each dish comes out clean. Remove dishes from pan; let cool about 30 minutes.
Cover, chill for 1 hour or up to 8 hours. 6. Before serving, let the custards stand at room temperature for 20 minutes.
Meanwhile, in an 8-inch heavy skillet, place 1/4 cup sugar. Heat skillet over medium-high heat until sugar begins to melt, shaking skillet occasionally to heat sugar evenly.Do not stir. Once sugar starts to melt, reduce heat to low; cook until sugar is completely melted and golden (3 to 5 minutes more), stirring as needed with a wooden spoon.
7. Quickly drizzle caramelized sugar over custards. If melted sugar starts to harden in pan, return to heat, stirring until it melts.
If it starts to form clumps, carefully stir in 1 to 2 teaspoons water.
You can usually do it under the broiler (certain stoves will do better with this than others--you need to get a lot of heat to caramelize the sugar properly). Make sure you keep a close eye on it. You don't want to let the sugar burn, and you want to make sure you don't cook your custard during the broiling process.
There's a description of some things you can do to help keep this from happening here: baking911.com/howto/caramelize_cremebrul... There are also special iron implements that you can use to caramelize your sugar. They aren't that practical, particularly if you don't do brulees that often. You can see one here (look at the caramel iron salamander): kitchenconservatory.com/Creme-Brulee-Too... you'll also see people refer to a "brulee branding iron" sometimes--you can see that here: newyork.grubstreet.com/2008/03/savoys_br... In my opinion, if you're willing to spend extra money on an iron, you may as well spend it on a cheap torch from home depot instead (yes, you can use regular torches for this).
Some people do like the irons, though, so they're definitely something to consider.
This came from the website provided below. Classic Creme Brulee Tested by the Pittsburgh Post-Gazette, taken from “The Gourmet Cookbook,� Edited by Ruth Reichl 3 cups heavy cream 1 vanilla bean, halved lengthwise, or 1½ teaspoons vanilla extract 6 large egg yolks 1/3 cup granulated sugar Pinch of salt 3 tablespoons turbinado sugar, such as Sugar in the Raw Put a rack in middle of oven and preheat oven to 325 degrees.
Pour cream into a 2-quart heavy saucepan. Using tip of a knife, scrape seeds from vanilla bean, if using, into cream and add pod (if using vanilla extract, do not add it yet). Heat cream over moderate heat until hot but not boiling; remove from heat and discard pod.
Whisk together yolks, granulated sugar and salt in a medium bowl until well combined. Add hot cream in a slow stream, whisking constantly until combined. Pour custard through a fine-mesh sieve into a bowl and whisk in vanilla extract, if using.
Ladle custard into ramekins. Arrange ramekins in a roasting pan and add enough boiling water to pan to reach halfway up sides of ramekins. Bake until custards are just set, 25 to 30 minutes.
With tongs, transfer custards to a rack to cool, then refrigerate, uncovered, for at least 4 hours. Custards can be refrigerated for up to 2 days (cover after the first 4 hours); pat the tops gently with paper towels before sprinkling with sugar and caramelizing. Just before serving, sprinkle turbinado sugar evenly over custards.
Move blowtorch flame evenly back and forth, close to sugar, until sugar is caramelized. Let stand until sugar is hardened, 3 to 5 minutes. Serves 6.
Broil for 20 to 30 seconds within at least an inch of the flame or heating element" on their "How to Make Creme Brulee" page. My trusty Better Homes and Gardens book has this recipe, which calls for just drizzling the caramelized sugar over the custards: ingredients 2 cups half-and-half or light cream 5 egg yolks, slightly beaten 1/3 cup sugar 1 teaspoon vanilla 1/8 teaspoon salt 1/4 cup sugar 1. Preheat oven to 325 degree F.
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