Silky Homemade Crème Brûlée (Easy No-Bake Dessert)
Silky Homemade Crème Brûlée (Easy No-Bake Dessert)
Yakkul’s Cooking: Cafe-Worthy Crème Brûlée Made Simply at Home (No Oven Needed!)
Today, we’re making a dessert that adds a touch of elegance to any occasion, whether it’s a special day or just a regular one – Crème Brûlée! You can achieve a stunning visual and delicious taste comparable to your favorite cafes, using simple ingredients and without the hassle of an oven. The delightful combination of sweet, smooth custard and a crisp, caramelized topping is simply irresistible! If you’re looking to enjoy a sophisticated dessert easily at home, follow along now.
Ingredients- 250ml Fresh Milk
- 3 Fresh Egg Yolks
- 40g Granulated Sugar
- 60g Vanilla Ice Cream
- 20g Cornstarch
- 10g Butter
- Brown Sugar, for topping
Cooking Instructions
Step 1
In a thick-bottomed saucepan, combine the 250ml of fresh milk and 60g of smooth vanilla ice cream. The ice cream adds a richer flavor for a more decadent taste.
Step 2
Gently heat the mixture over medium-low heat. Warm the milk until it just begins to simmer around the edges; avoid boiling it over or scorching it by using moderate heat.
Step 3
In a separate bowl, add the 3 egg yolks and 40g of granulated sugar. Whisk them together until the sugar dissolves and the yolks turn a pale ivory color. Whisk gently to avoid incorporating too much air.
Step 4
Slowly pour the warm milk-ice cream mixture into the egg yolk mixture while whisking constantly. It’s crucial to temper the eggs gradually to prevent them from scrambling. Keep whisking continuously.
Step 5
Sift in the 20g of cornstarch and whisk until thoroughly combined, ensuring no lumps form. Properly dissolving the cornstarch is key to achieving a smooth texture.
Step 6
Strain this mixture through a fine-mesh sieve back into a clean saucepan. This step removes any potential lumps or impurities, ensuring a wonderfully smooth custard.
Step 7
Now, cook over low heat, stirring constantly. Use a spatula or wooden spoon to continuously scrape the bottom and sides of the pan to prevent sticking or burning. Patience is key here for the best flavor.
Step 8
Once the mixture begins to thicken, remove from heat or reduce to very low. Whisk briskly with a whisk to break up any lumps and achieve a smooth consistency. It’s best to remove it from the heat when it’s slightly thinner than your desired final thickness, as residual heat will continue to thicken it.
Step 9
With the pan still warm off the heat, add the 10g of butter and stir until it’s completely melted and incorporated, adding richness and a lovely sheen to the custard.
Step 10
Pour the custard into your prepared ramekins. Before pouring, gently tap the bottom of the saucepan on the counter to release any large air bubbles, which will help create a smoother surface.
Step 11
Gently level the surface of the custard in the ramekins with a spatula or spoon. This ensures an even layer for the sugar topping later on.
Step 12
Cover the ramekins with plastic wrap or lids and refrigerate for at least 1 hour, or until thoroughly chilled. Chilling firms up the custard, making it ready for the caramelized topping.
Step 13
Once the custard is chilled and firm, sprinkle a thin, even layer of brown sugar over the top. You can adjust the amount of sugar to your preference, but avoid making it too thick to prevent burning.
Step 14
Using a kitchen torch (culinary torch), carefully caramelize the sugar by moving the flame evenly across the surface, keeping it a safe distance from the edges. Continue until the sugar melts and turns a beautiful golden-brown color. Be cautious and use the torch safely, avoiding prolonged exposure in one spot!
