Classic Crème Brûlée (Without a Torch!)

Classic Crème Brûlée (Without a Torch!)

This simple and delicious crème brûlée uses your oven's broiler setting rather than a kitchen torch to perfectly caramelise the crisp top layer. Make sure that you budget enough time to thoroughly chill the custards in order to ensure the best results.

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Servings 4

Chilling Time 4

Total Time 4 30

Equipment

4 120ml/4oz ramekins

Ingredients

200 ml (¾ cup) cream heavy or double
200 ml (¾ cup) whole milk
1 vanilla pod seeds scraped & pod reserved (see note)
¼ tsp salt
100 g (½ cup) sugar divided
3 egg yolks
1 egg

Instructions

Preheat oven to 150°C/300°F. Bring a large kettle of water to a boil. Add the cream, milk, vanilla seeds & pod and salt to a medium saucepan. Set over medium heat and, stirring frequently, slowly heat the milk mixture until it's just shy of a simmer. Remove from the heat and fish out the vanilla pod.
Meanwhile, add 65g (⅓ cup) of the sugar, egg yolks and whole egg to a medium mixing bowl. Whisk vigorously for about 1 minute, until the mixture is pale and frothy.
Whisking constantly, slowly stream the hot milk mixture into the egg mixture. Once incorporated, place a fine mesh sieve over a large measuring jug and pour the custard through the sieve.
Line a rimmed baking dish with a clean tea towel. Place 4 120ml (4oz) ramekins or crème brûlée dishes on top of the tea towel. Pour the custard equally into the ramekins. Pour the boiling water into the rimmed baking tray, ensuring it comes up no more than halfway up the sides of the ramekins. Be careful that no water gets into the custards themselves.
Carefully move the tray into the oven. Bake the custards for about 20-30 minutes, or until they're set around the edges but still wobble significantly when shaken. If they ripple like a liquid, bake them for longer and test again. Allow the custards to cool completely at room temperature before moving to the refrigerator and allowing them to chill thoroughly - at least 3 hours.
Move an oven rack to the highest position and preheat the broiler/grill on its highest setting. Remove the custards from the fridge and evenly sprinkle the remaining 35g (3 tbsp) of sugar over them. Set the custards on a rimmed baking tray.
Move the tray to the top rack of the oven underneath the broiler/grill. Keeping a keen eye on the custards, allow the sugar to completely melt and caramelise on top of the custards, rotating if necessary. Remove from the oven as soon as all of the sugar is melted on top. Once the sugar has hardened into a crust - only a minute or two - serve the crème brûlée.