How to caramelize creme brulee without a torch?
For these methods, use superfine sugar because it caramelizes faster. You can pulse granulated sugar in the food processor to get super fine sugar.
1. The Broiler method:
- Change the oven rack position, so that the tops of the ramekins are about 5 inches away from the heat. I've tried the highest position and it burns the tops in some spots while the other parts are not caramelized yet. So I switched to the one lower than that (So not the middle, and not the highest! The one between them.), but you may need to experiment with your oven too.
- Place the ramekins in the cold oven and turn on the broiler on high. It will take about 5 minutes to caramelize the tops.
- This method is a little tricky because you should keep an eye on them constantly and rotate the ramekins so that they caramelize evenly.
- The end result will be a little rustic and it's hard to caramelize the top evenly but, it gets the job done. Just make sure that you don't leave them in there for too long or your custard will melt.
- When you're happy with the tops, carefully take them out and let them cool down for 5 minutes and then serve.
2. Using a heated spoon:
- Heat a spoon (not your favorite spoon because it will get a little rustic and dark!) on the stove burner (or flame) for 5 minutes. It will be super hot so use a kitchen towel to handle it.
- Now gently press it on the sugar. You will hear a sizzle and boom! The sugar is caramelized!
- When your spoon cools off, you should wash it and clean it before reusing. Because the caramelized bits of sugar will stick to spoon and burn if you reheat the spoon and it won't work!
- Once you are happy with the top, you can either add more sugar and repeat to get a thicker layer of caramel goodness or let it cool down for 5 minutes and serve.
Can I make Crème brûlée ahead of time?
Absolutely! You can make it up to 3 days ahead of time. Just don't caramelize the top until you are ready to serve it.
Keyword caramel, dessert, valentine, vanilla