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oven torched creme brulee

Mili Takashima
My creme brulee recipe is pure and simple, using a four-ingredient custard, with classic whole milk (that can be switched out for other milk/creams), with the use of the oven to torch and set the top, for this most-loved dessert.
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Equipment

  • hand held thermometer, pan, oven

Ingredients
  

for pure and simple custard

  • 1 and 3/4 cups whole milk You can substitute with any milk or cream alternative that has at least 12% total fat content - as shown on the nutritional label.
  • 6 egg yolks
  • 2/3 cup granulated sugar
  • 2 tablespoons corn starch If you are looking for a more firm custard to add into cannoli or cake fillings, add one more tablespoon of corn starch.
  • 1 teaspoon pure vanilla optional. not necessary and I do not use it.

for oven-torched creme brulee

  • 2 tablespoons granulated sugar Place as much as you need to completely cover each ramekin/container.

Instructions
 

pure and simple custard

  • If you are deciding to use a milk other than whole milk for this recipe, please note that the achieve a custard, you'll want this main ingredient to have at least 12% total fat content.
  • In a sauce pan, over medium heat, get milk to scalding - just before boiling - so that there are little bubbles along the edges, and steam is coming up. Remove from heat and allow to cool for 10 minutes.
  • In a separate bowl, combine 6 egg yolks, sugar, and corn starch. Whisk. Pour cooled milk. Whisk together.
  • Pour these combined ingredients back into the pan and put at medium heat. With a whisk and handheld thermometer, whisk constantly until the mixture reaches 180 degrees.
  • Remove from heat and pour to cool into a bowl or ramekins - covered for 30 minutes and then chilled for two hours for your custard to completely set. You can enjoy this dessert as-is, or use your oven to torch for creme brulee.

oven torched creme brulee

  • Preheat your oven to broil: 550 degrees. Place the ramekins/containers that have been filled and set with the completely-cooked custard, onto to a cookie sheet. Cover with granulated sugar.
  • Place the cookie sheet at the top rack of your oven.
  • Be present to check the brulee that is happening at the top. This is after one minute.
  • The cooking to burn/torch/brulee the sugar at the top should be complete in about three minutes. Allow to cool out at room temperature for at least another three minutes, because this is how long it will take for the top to harden and set.
    Using the oven is a super easy and great option for making creme brulee, if you do not have a hand-held kitchen torch. Compared to a brulee made with a torch, the only compromise is that the custard is being re-heated in the oven to get the sugar on top to burn. The custard inside still maintains it's form, but will be slightly broken down.

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