Silky Smooth NO WATERBATH Crème Brûlée

By Brian Lagerstrom · 45 min

Ingredients

Instructions

1. Split the vanilla bean lengthwise and scrape out the seeds and paste; put the paste and the empty pod into the cream in a small pot.
2. Heat the cream over medium until it reaches 150°F/65°C, then take it off the heat and let it steep for 10 minutes.
3. Whisk together the salt, sugar and egg yolks. Whisk in about half the hot cream to temper, then stir in the rest.
4. Strain the custard through a fine mesh sieve, scraping any vanilla bits stuck to the bowl through with it.
5. Pour the custard into ramekins: about 12 oz each for 4 of the 14 oz ramekins, or 6 oz each for 8 of the 7 oz ramekins.
6. Pass a butane torch quickly over the surface to pop any bubbles.
7. Cover each ramekin tightly with plastic wrap, then pierce the top a few times with a sharp knife or cake tester.
8. Bake in a preheated 215°F/100–105°C oven for 2 hours, or until just set with a slight wobble and an internal temperature of about 170°F/77°C. For 8 smaller 7 oz ramekins, bake 1 hour 20 minutes; for a 9x13 in baking dish, bake 2 hours.
9. Cool at room temperature for about 15 minutes, then refrigerate for at least 2 hours, preferably 8 or more.
10. Just before serving, sprinkle a layer of sugar over each custard and brown it with a butane torch until melted and golden, about 3 minutes with the creator's torch; a grill set to high also works, watching closely so it doesn't burn.

Summarized from Brian Lagerstrom's video. Watch it for the details.

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