Introduction: Creme Brûlée Without a Torch

I know, I know, not everyone has a torch lying around in their kitchen, but that doesn't mean you can't whip up this simply French dessert. Even though the creme brûlée is known as a classy dessert, it takes no more than four ingredients.

Serving size: 2

Time: 20 mins preparation + 40 mins baking + 60 mins cooling down = approximately two hours

Materials are listed in the picture.


2 egg yolks

1/2 tsp vanilla extract

1 cup heavy cream

2 tsp granulated sugar

Sugar coating:

5 tbsp white sugar

1 tbsp brown sugar

Step 1: Egg Yolk Base

Separate the egg yolk from the egg whites but don't throw your egg whites out! The egg whites can later be used to make baked goods such as macarons or meringues.

Whisk in your sugar.

In the meantime, preheat your oven to 325 degrees farenheit.

Step 2: Finishing Your Base

Pour the cream in a small saucepan on medium heat. Add the vanilla extract and stir as the cream heats up. Remove from stove when the cream starts bubbling.

Next, we need to combine the egg yolk and cream. This is a vital step to how well our creme brûlée will turn out.

Hold your whisk in your left hand, and the sauce pan in your right.

Start whisking the egg yolk mixture as you slowly pour a little bit of the cream in. After it's fully whisked together, pour a bit more in. Repeat this process until all of the cream is incorporated into the egg yolk.

It is very important you don't dump in the cream all at once, otherwise, you would cook your egg yolks and we would end up with a creme brûlée that has a very rough texture.

Step 3: Into the Ramekins!

Use your big spoon and spoon the mixture into your ramekins. You don't want to fill it all the way up as it would be difficult to operate and we need to leave some space for the sugar topping.

Step 4: Water Bath

Carefully place your ramekins into your baking tray and fill hot water up to 3/4 the height of the ramekins. Carefully put them into the oven and bake for 40 mins.

Once you take them out, you can test it to see if it turned out well. Nudge the baking tray and see if the creme brûlée jiggles. If the entire thing jiggles, it means you either didn't make it for enough time or you had too much cream. If only the middle part jiggles, then it means you have the perfect consistency for a creme brûlée. If nothing jiggles, it means you have overbaked it. S

Let your creme brûlée chill at room temperature for 30 mins.

Step 5: Sugar Coating

Combine your sugars in a small sauce pan at high heat.

Once the sugars start to dissolve, decrease to medium heat.

Once the sugar has fully dissolved, wait for 10 seconds and turn off the heat.

Sugar burns really fast and you don't want to cook it for any longer than you have to.

Pour your sugar syrup onto your creme brûlée. Give your creme brûlée a little swirl to even out the sugar.

Let it chill in the fridge for 30 mins.

Step 6: Done!

You are finished! Congrats!