Comments on: Easy Crème Brûlée

By: KERRY & LISA

KERRY & LISA — Mon, 01 Jan 2024 22:45:37 +0000

Made this for a New Year’s dessert, yum! I do not have a torch, so I let the ramekins to sit out for at least 10 – 15 minutes after refrigerating overnite, then topped with Sugar In The Raw Turbinado Cane Sugar and placed the under the broiler. Perfect sugary perfection!

What is the nutritional breakdown for this recipe? Thanks in advance.

By: Dianna

Dianna — Tue, 23 Mar 2021 18:10:50 +0000

Can you do a chocolate flavor???

By: Shelly

Shelly — Mon, 22 Mar 2021 19:47:03 +0000

In reply to Josh.

great tip!!

By: Josh

Josh — Mon, 22 Mar 2021 17:38:07 +0000

If you don’t have a kitchen torch AND you want to make sure your caramelized tops are even and not burned in spots, there’s a technique that involves a couple more steps, but will guarantee you even caramelization if you use a broiler.

You basically melt some granulated sugar and a little water, and boil it until it starts to turn amber. Pour out the amber caramel on wax paper or parchment. When it’s solid, break it into pieces and put it in a heavy-duty plastic bag (the bags that cereal is packed in inside boxes is also great for this). Crush it, with a rolling pin, or a meat mallet, or even a hammer. Use this ground-up caramel instead of granulated sugar for the topping on the creme brulee, and it will caramelize beautifully under a broiler.