About This Creme Brulee Without A Torch Recipe
It’s true—you can make creme brulee without a torch, thanks to this amazing recipe! It’s the perfect fancy but easy dessert recipe. Why?
This crème brûlée recipe instructs you to make a creamy, silky custard flavored with vanilla and orange liqueur on the stovetop and oven. You then sprinkle the chilled custard with coarse Demerara sugar to make its signature glassy, crackling molten sugar top.
But here’s where it gets wild:
Traditional recipes then instruct you to use a chef’s torch to melt the sugar. However, in this recipe, I instruct you to broil it! Doing so achieves the same effect without any specialty equipment.
Learn more in the creme brulee without a torch recipe below!
And a big thank you to my partner, Café Appliances, for sponsoring this post! Learn more about the brands and sponsors that keep Hummingbird High running.
What is creme brulee?
Creme brulee is a French dessert made of a rich custard base topped with a layer of hard, molten caramelized sugar. Typically, creme brulee is found in “fancy” restaurants. Servers will typically sprinkle the unadorned custard with sugar at your table, then torch it to finish it.
According to Wikipedia, the earliest recipe for creme brulee was found in a 1961 French cookbook. However, one of the colleges at the prestigious Cambridge University in England, also takes credit for inventing the dish in 1879.
What does creme brulee taste like?
Creme brulee tastes like a richer, creamier, silkier version of your favorite vanilla custard or pudding. However, the burnt sugar topping adds texture, crunch, and flavor. The burnt sugar topping tastes like bitter caramel hard candy. It contrasts wonderfully with the creamy base.
What’s in creme brulee?
Despite its fancy reputation, many home cooks and bakers can easily make creme brulee at home. It’s made with pretty accessible, simple ingredients: eggs, sugar, heavy cream, vanilla, and salt. That’s it!
Some recipes instruct you to add other flavors like spice and liqueurs, but the truth is, you can still make a delicious creme brulee without them.
Is creme brulee gluten free?
Yes! Most typical creme brulee recipes do not contain flour. As a result, creme brulee is a gluten free dessert.
Why You Should Make The Recipe
Here are all the reasons to make this creme brulee recipe:
The recipe does not use specialty equipment like a chef’s torch—instead, all you need is a range!
Although many creme brulee recipes insist you need a chef’s torch to make the recipe, I’m here to tell you otherwise. Why? If you have a good range with a consistent oven and a powerful broiler, you can skip the chef’s torch completely!
To make this creme brulee, I made its custard base on the stovetop, baked it in the oven in a water bath, and then broiled it to make its caramelized sugar topping. Luckily, my new Café Appliances range was up to the job.
I recently “refreshed” my new kitchen and installed Café’s beautiful 36-inch dual-fuel range. I’m absolutely OBSESSED. Its cooktop is gas, making its heat output easy to control. I can simmer stews and soups on low heat for hours at a time, while bringing ingredients like the heavy cream for this creme brulee to a boil super quickly. Its oven is electric, meaning that it holds heat and temperatures consistently over long periods of times (which is something you need when making delicate desserts like this one). Its broiler is powerful enough to consistently and evenly torch the topping on this large creme brulee.
And of course, let’s not forget the most important part—it’s absolutely beautiful! I love its Matte White appearance. You can even customize the hardware to match your kitchen.
The recipe comes together quickly and easily.
I know it can be intimidating to make a “restaurant-style” dessert at home. But believe me when I say that this dessert is SHOCKINGLY easy. You literally whisk together some ingredients, pour hot cream over them, and then bake the whole thing. That’s it! The custard takes 10 minutes to make, with no mixer even required.
The recipe uses easy-to-find ingredients, most of which are already in your pantry!
This creme brulee recipe uses ingredients that are likely already in your fridge and pantry: eggs, sugar, salt, and cream. However, to take it to the next level, I do instruct you to use more “specialty” ingredients like vanilla beans, orange liqueur, and Demerara sugar. But be sure to check out the Ingredients and Substitutions section below—if you want to skip a trip to the grocery store, I’ve included some suggestions on how to omit or substitute those ingredients!
Ingredients and Substitutions
Now that I’ve convinced you to make this creme brulee, here’s everything you need to make the recipe:
Shopping List For Creme Brulee Without A Torch Recipe
- large eggs
- granulated sugar
- kosher salt
- heavy cream
- vanilla bean pod
- orange liqueur
- Demerara sugar
And let’s talk about some key ingredients and their substitutions:
Vanilla Bean Pod
You need 1 vanilla bean pod to make this creme brulee without a torch recipe.
What is a vanilla bean pod? Is it different from vanilla beans?
Vanilla beans come from the inside of a vanilla bean pod (which looks and feels like a skinny dark brown twig). To get the vanilla beans out from the inside of the pod, use the tip of a sharp knife to slice the pod lengthwise. Once you do, you’ll see that its insides are hollow but filled with vanilla beans. Vanilla beans look like very tiny black poppy seeds, with the deep flavor and scent of vanilla.
Vanilla beans are typically sold in vanilla bean pod form or powder form. Typically, when most recipes instruct you to use vanilla beans, they mean using a fresh vanilla bean pod and scraping its insides for the beans (similar to the process I described above). Some recipes will also instruct you to use the pod (which also contains a ton of flavor, too), then strain it out later.
Where To Buy Vanilla Beans
These days, most major grocery stores sell vanilla bean pods in their baking aisles. However, let me warn you now—they typically cost a pretty penny! At the grocery store, just one vanilla bean pod can cost between $10 and $20!
So if you’re looking for a discount, shop online! Amazon often sells vanilla beans in bulk at a discount. To wit, you can buy $10 vanilla bean pods for $14.99! And if you’re picky about where your vanilla beans come from, Beanilla.com also has some great discounts.
Vanilla beans are expensive. Can I use vanilla extract in this creme brulee without a torch recipe instead?
Yes! If you don’t want to buy a vanilla bean pod, you can use vanilla extract or paste in this recipe instead. Replace the vanilla bean pod with 1 teaspoon of pure vanilla extract or paste. I recommend paste because paste typically contains vanilla beans anyway—you’ll get a similar effect to using vanilla bean pods!
If you go this route, don’t add the vanilla to the cream before cooking it. You’ll end up cooking out the flavor! Instead, simply whisk the vanilla extract/paste in at the same time you whisk in the orange liqueur.
Orange Liqueur
You need 1 Tablespoon orange liqueur to make this creme brulee without a torch recipe.
What is the best orange liqueur for this creme brulee without a torch recipe?
I recommend using Grand Marnier or Cointreau orange liqueur in this recipe. However, in a pinch, you can use any curaçao or triple sec liqueur you have on hand.
Do I really need to use orange liqueur in this creme brulee without a torch recipe?
No, you don’t. If you don’t want to use orange liqueur in this recipe, feel free to skip it! Your creme brulee will still be plenty tasty. There is no need to replace the liqueur with any other ingredients.
Demerara Sugar
You need 2 to 3 Tablespoons Demerara sugar to make this creme brulee without a torch recipe.
What is Demerara sugar?
Demerara sugar is a cane sugar with a fairly large grain and a pale amber color. It looks and tastes similar to brown sugar, with subtle caramel and toffee flavors.
I love using Demerara sugar in creme brulee recipes because its large grain makes the creme brulee top extra molten. Because it already tastes like toffee and caramel, Demerara sugar can also enhance the creme brulee’s burnt sugar flavor.
Is Demerara sugar the same as turbinado sugar?
No, Demerara sugar is not the same as turbinado sugar. While Demerara sugar has properties similar to brown sugar, turbinado sugar has properties more similar to that of granulated white sugar. It is less sticky than Demerara sugar, while smaller (but still coarse) granules. Turbinado sugar also tastes milder than Demerara sugar and is more neutral in flavor (similar to white sugar). A popular turbinado sugar brand is Sugar In The Raw.
Where To Buy Demerara Sugar
Demerara sugar is available online, or in the baking aisles of fancy grocery stores like Whole Foods Market. In the United States, the most commonly found brand of Demerara sugar is India Tree.
What is a substitute for Demerara sugar in this creme brulee without a torch recipe?
In a pinch, you can substitute the Demerara sugar for another coarse sugar like turbinado sugar.
If you don’t want to buy another specialty sugar, you can also just use granulated sugar. However, because granulated sugar has finer crystals, it will melt and dissolve more quickly. Keep an eye on things as you broil your creme brulee!
How To Make Creme Brulee Without A Torch
Here are the basic steps to make creme brulee without a torch:
First, make the custard.
- Prep the ingredients for the custard. (Prep Time: 5 minutes)
Prepping the ingredients for this creme brulee recipe is super easy! Simply gather everything you need, measure it all out, and that’s it! There’s no need to bring anything to room temperature beforehand, either. Eggs separate more easily when they’re cold, and you’ll be heating everything up either over the stovetop or in the oven as part of the recipe. - Make the custard base. (Work Time: 10 minutes)
Similarly, the custard base comes together quickly and easily. Simply whisk together the egg, egg yolks, sugar, and salt. Then, bring the cream and vanilla beans to just underneath a boil, and slowly whisk everything into the eggs and sugar. That’s it! - Bake the custard base. (Bake Time: 55 minutes)
The custard base needs 55 to 60 minutes in the oven. When done, its edges should be set; however, its center will still be wobbly. If you’re baking individual creme brulees in smaller ramekins, you need even less time in the oven! Smaller ramekins only bake for 35 to 40 minutes! Check out the next section about FAQ and Troubleshooting for more specifics.
Then, brulee the custard.
- Chill the custard. (Chill Time: Overnight)
Most creme brulees are served chilled to contrast with the molten burnt sugar topping. Although you can get away with chilling the custard for 4 hours in the fridge, I definitely recommend chilling it at least overnight. Doing so will allow the custard to develop more vanilla flavors, and ensure the perfect consistency for your creme brulee. - Prep the custard for bruleeing. (Work Time: <5 minutes)
Once the creme brulee is cool, it’s time for the fun part—bruleeing it! Set the refrigerated creme brulee out on the counter as you preheat your oven. DO NOT SKIP THIS PART. If you’re using a glass or ceramic dish, there’s a chance that your dish might accidentally shatter if you broil it while its still relatively cold because glass and ceramic dishes are susceptible to extreme changes in temperature!
That sounds absolutely scary, I know! But don’t fear. Literally all you need to do is set out the dish on the counter for 10 or so minutes before broiling it. Doing so gives it enough time to come down to room temperature, preventing any accidents. - Broil the custard. (Bake Time: 5 minutes)
Once the broiler is nice and hot, sprinkle the Demerara sugar in a thin layer over the surface of the creme brulee. Immediately broil the entire thing on a sheet pan until the sugar is completely melted and formed into a giant caramelized sheet of sugar on top of the brulee. The Bake Time will depend heavily on your broiler and how long it was preheated for. Because my Café Appliances range is so powerful, my creme brulee took about 5 minutes to broil evenly.
Now, I know it will be super tempting to serve the creme brulee right away. But let it sit for a minute to allow the sugar to cool slightly and harden. That’s how you get that really satisfying crack with a spoon!
Recipe Troubleshooting and FAQ
FAQ: Questions About Baking Equipment
All The Baking Equipment You Need To Make Creme Brulee Without A Torch
Although you don’t need a chef’s torch to make this creme brulee recipe, you do need a handful of other specialty baking equipment:
- a fine-mesh sieve
- a large roasting pan (the pan should be big enough to hold a 9- or 10-inch deep-dish pie pan)
- a 9- or 10-inch deep-dish ceramic pie pan
Can I make this creme brulee in individual ramekins instead?
Although this recipe is a “large format” dessert and makes one giant creme brulee that is served family style, most creme brulee recipes make individual servings. If you want to go that route, simply divide the creme brulee custard between 6 (4-ounce) ramekins.
If you divide the custard into smaller servings, you need to bake them for less time in the oven. Reduce the Bake Time from 55 to 60 minutes to 35 to 40 minutes.
What size ramekin do I need for creme brulee?
Most individual-serving creme brulee recipes are served in 4-ounce ramekins similar to these ones.
I don’t have a broiler. What can I use to make this creme brulee instead?
Sadly, you need either a broiler or a chef’s torch to make this creme brulee recipe. If you don’t have a broiler, I suggest getting a chef’s torch. Using a chef’s torch is the traditional way to make creme brulee. There are also plenty of reasonably priced chef’s torches online—the only downside is that it is a single use, specialty tool that takes up kitchen cabinet space!
FAQ: Questions About Recipe Techniques
How To Tell When Creme Brulee Is Done
Creme brulee is done when the edges of the custard are set, but its center wobbles ever-so -slightly when you tap its dish with a knife. Overcooked creme brulee tends to be grainy and curdled. So if you’re unsure, it’s better to pull out the creme brulee on the early side rather than the later side! The custard will continue cooking in its dish even after it’s been taken out of the oven.
FAQ: Questions About Serving The Creme Brulee
Is creme brulee served cold?
Sort of. The creme brulee custard is typically chilled. Its sugar topping is typically still warm from the brulee. Does that make sense, lol?
How To Serve Creme Brulee
To serve creme brulee, chill the creme brulee base overnight. When ready to serve, sprinkle the Demerara sugar evenly over the surface of the creme brulee. Broil the entire thing until the sugar is melted and forms a single, caramelized sheet over the top of the custard. Let cool for one minute, then crack the top with a spoon and serve. That’s it!
FAQ: How To Store Creme Brulee
How To Store Creme Brulee
Creme brulee without its topping can be stored in the refrigerator for up to 5 days. To do so, follow the instructions to make the creme brulee custard base and cool it to room temperature. Tightly wrap the entire thing (including its serving plate) in plastic wrap and refrigerate without its sugar topping for up to 5 days. When ready to serve, follow the instructions to top and brulee the custard.
Unfortunately, once the creme brulee has been topped and broiled with its sugar topping, I do not recommend storing it. It will only last for 1 more day in the refrigerator—the sugar topping tends to soften and turn chewy!
Can you freeze creme brulee?
Yes! You can freeze the creme brulee without its sugar topping. Follow the recipe instructions to make the creme brulee custard base and cool it to room temperature. Tightly wrap the entire thing (including its serving plate) in two layers of plastic wrap, followed by a layer of aluminum foil. To serve, let thaw in the refrigerator overnight. Then, follow the instructions to top and brulee the custard.
Unfortunately, similar to how you can’t really refrigerate the creme brulee once it’s been topped and broiled, you cannot freeze a creme brulee with its bruleed sugar topping.
Best Recipe Tips
Best Ingredient Tip
- In the ingredients list for the recipe, I provide a range of sugar quantities to use for the creme brulee’s sugar topping. Use 2 Tablespoons Demerara sugar if you have a weak broiler and/or prefer a thin crust of sugar on your creme brulee. Use 3 Tablespoons if you have a powerful broiler and/or prefer a thicker crust on your creme brulee.
Best Technique Tips
- To make the creme brulee’s custard base, I instruct you to bake it in a water bath. A water bath helps prevent custards from overbaking in the oven and almost always guarantees a smooth, creamy base. For best results, use very hot (almost boiling!) water to fill the water bath. I suggest boiling the water for the water bath first while you prep your ingredients. Doing so will ensure that the water is ready to go by the time you’re ready to bake the custard!
- In the recipe below, I instruct you to bring the heavy cream to “just under a boil.” But what does that actually mean? Monitor the cream closely as you heat it. When it’s ready for use in the recipe, the edges of the cream around the pot should be bubbling small bubbles. Its center will slightly steam (but with no bubbles).
- It can be really hard to tell when a custard is done baking. The best way is to use a digital instant read thermometer—the center of the custard should read 165°F! If you don’t have an instant thermometer, you can still guestimate it with the “wobble test”. Gently tap the top of the creme brulee’s pan with a knife. The edges of the custard should be set, but its center will wobble ever-so-slightly. If it wobbles a lot, it needs a few more minutes in the oven! But don’t over do it—check it again after 1 to 2 minutes.
More Creme Brulee Recipes
Get the Recipe: Creme Brulee Without Torch Recipe
Ingredients
For the Creme Brulee
- 1 large egg
- 4 large egg yolks
- ½ cup (3.5 ounces or 99 grams) granulated sugar
- pinch of kosher salt
- 3 cups (24 ounces or 680 grams) heavy cream
- 1 vanilla bean pod
- 1 Tablespoon orange liqueur
For the Sugar Topping
- 2 to 3 Tablespoons Demerara sugar
Instructions
For the Creme Brulee
- Prep the oven. Position a rack in the center of the oven and preheat to 300°F.
- Make the custard base. In a medium bowl, whisk together the egg, egg yolks, sugar, and salt.
- Heat the cream and vanilla. Pour the cream into a medium, heavy-bottomed saucepan. Use the tip of a sharp knife to slice the vanilla bean pod lengthwise and scrape its seeds over the cream. Add the pod to the cream, too. Bring to just under a boil over medium heat, whisking continuously.
- Strain the cream, then slowly whisk it into the custard base. Place a fine-mesh sieve over a large liquid measuring cup and quickly pour the cream over it to strain out the vanilla bean pod. Discard the pod. Slowly pour the strained cream into the custard base, whisking the custard base continuously. Whisk in the orange liqueur. Once combined, hold the sieve over a 9-inch deep-dish pie pan and pour the custard through the sieve to fill the pan.
- Bake the creme brulee. Place the pan of creme brulee in a large roasting pan. Make a water bath by filling the pan with enough boiling water to reach at least half way up the sides of the creme brulee pan. Bake for 50 to 60 minutes, or until the edges of the creme brulee are set but its center wobbles ever so slightly.
- Cool and chill the creme brulee. When done, remove the creme brulee from the water bath and cool completely on a wire rack. Loosely cover the top with plastic wrap and refrigerate for at least 4 hours, preferably overnight. The creme brulee can be refrigerated for up to 5 days.
- Torch the creme brulee. When ready to serve, remove the creme brulee from the refrigerator, discard the plastic wrap, and place on the center of a sheet pan. Let thaw slightly while you preheat the oven. Position a rack as close to the broiler as possible (preferably, on the top rack of your oven, at least 4 to 6 inches away from the broiler) and preheat on high for 10 minutes.Sprinkle the Demerara sugar evenly on top of the creme brulee. Broil for 5 to 10 minutes, or until the sugar melts completely and most of it caramelizes, rotating the pan occasionally to even the browning. Cool on a wire rack for 1 minute to allow the sugar to harden, then serve immediately.
Notes
- In the ingredients list for the recipe, I provide a range of sugar quantities to use for the creme brulee’s sugar topping. Use 2 Tablespoons Demerara sugar if you have a weak broiler and/or prefer a thin crust of sugar on your creme brulee. Use 3 Tablespoons if you have a powerful broiler and/or prefer a thicker crust on your creme brulee.
- To make the creme brulee’s custard base, I instruct you to bake it in a water bath. A water bath helps prevent custards from overbaking in the oven and almost always guarantees a smooth, creamy base. For best results, use very hot (almost boiling!) water to fill the water bath. I suggest boiling the water for the water bath first while you prep your ingredients. Doing so will ensure that the water is ready to go by the time you’re ready to bake the custard!
- In the recipe below, I instruct you to bring the heavy cream to “just under a boil.” But what does that actually mean? Monitor the cream closely as you heat it. When it’s ready for use in the recipe, the edges of the cream around the pot should be bubbling small bubbles. Its center will slightly steam (but with no bubbles).
- It can be really hard to tell when a custard is done baking. The best way is to use a digital instant read thermometer—the center of the custard should read 165°F! If you don’t have an instant thermometer, you can still guestimate it with the “wobble test”. Gently tap the top of the creme brulee’s pan with a knife. The edges of the custard should be set, but its center will wobble ever-so-slightly. If it wobbles a lot, it needs a few more minutes in the oven! But don’t over do it—check it again after 1 to 2 minutes.
Did you make this recipe?
Please leave a comment and rating for the recipe using the form below!
Your ratings make it easier to find the recipe online, and I’m always looking for ways to improve Hummingbird High.
get new recipes via email:
buy the book
Weeknight Baking:
Recipes to Fit your Schedule
Over the past several years of running Hummingbird High, I kept a crucial aspect of my life hidden from my readers: I had a full-time, extremely demanding job in the tech world. In my debut cookbook, Weeknight Baking, I finally reveal the secrets to baking delicious desserts on a tight schedule.
