On Valentine’s Day, I asked Mr. Handsome what he wanted for dessert, and he replied, “I’m always up for crème brûlée, but I’ve heard it’s hard to make.” I loved the idea but had also heard the same thing.
Hoping to prove them wrong, I Googled “easy crème brûlée recipes” and found a few that used instant pudding mix…yuck. After spending a little more time on the internet, I discovered that the ingredients in crème brûlée are very simple, and although the process requires the chef’s full attention, it doesn’t actually take that much time. I didn’t have a kitchen torch, but I learned that I could use my oven’s broiler setting.
Now I usually don’t copy other bloggers’ recipes, but I found the perfect, easy crème brûlée recipe. I have made it twice and have received rave reviews from Mr. Handsome and several guests, so rather than reinvent the wheel, I’ll just share the link. There’s a video, but I honestly didn’t watch it. The written recipe has plenty of detail.
I will say that in step seven, when you’re using your broiler setting to create a caramelized crust, turn the oven light on, and position the baking dish in the middle of the oven so you can keep an eye on your dessert through the window. Don’t just setting the timer for 3 minutes and walking away. Sit there and watch it the entire time.
The first time I made it, my crème brûlée burned after only 2 minutes (it was sitting on the second-from-the-top rack, which I don’t recommend). If that happens to you, just grab a fork and lightly lift the top layer off each crème brûlée, and voila…good as new! Then you can repeat the sugaring step and try again. Mine only took 1-2 minutes.
Also, I don’t recommend looking at the nutrition facts below the recipe. Crème brûlée is by no means healthy, but a little treat now and then never hurt anybody.
Are all ramekins OK to use in the broiler? I never broil, so I don't pay much attention to what's OK to use in there and what isn't. But I remember from listening to my mother that some things can't be used in the broiler.
Not all are broiler safe. There should be a marking on the bottom that gives that info.
Ellie
My ramekins are not marked.
I would recommend giving the company a call. They should be able to give you that info.
Ellie
It sounds delicious!! I can't wait to make it 😊
I can't wait either to try it! Yay, I asked for the recipe and Thanks Ellie for posting it!
I can't wait to make it either! Yay I asked Ellie for the recipe-Thanks Ellie for posting!
Let me know how it turns out for you, Terra and Candi!
Ellie
Thank you so much for sharing this! I love no-fail recipes.
I was wondering, when you say you don't recommend putting the ramekins on the second-from-the-top rack, where do you think it is best to place them instead?
I recommend placing them in the middle of the oven. The closer they are to the broiler at the top, the quicker they burn. And if your oven is like mine, you won't be able to watch them through the window when they're all the way at the top.
Let me know how the recipe turns out for you. 🙂
Ellie
We really enjoy the Cuban flan. It seems to be similar but includes condensed milk.
Melt and brown 1/3 cup sugar in a thick saucepan. You continually stir it til melted. Once melted pour into baking dish or stainless steel bowl coating and sides.
Mix together:
1 can sweetened condensed milk
1 can evaporated milk
5 eggs
Pour over sugar mixture and place in a pan of water in preheated oven at 200F until the center is just barely jiggly and sides are firm. Remove from oven and turn upside down on serving plate so the sugar runs down over the flan. Chill and serve with coffee! Mim Amaya
This recipe looks awesome! Always looking for new takes on classics that make it a bit easier!
I thought an easy creme brûlée was an oxymoron but your recipe gives me hope! Nice to see a torch isn’t needed either😊
I did, too! But this recipe is pretty simple. Takes a bit of time and focus, but it’s not overly complicated.
Ellie