Have you been interested in trying a no torch creme brulee that you have found on the internet, but not sure how it’s going to turn out? 

Well keep on reading and see what happens when I try Adam Ragusea’s No Torch Creme Brulee.

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So I was thinking to myself, this recipe seems too good to be true. I absolutely must try it and see what happens. Only thing, it was taking me quite the struggle to find 5 oz ramekins. 

My ramekins are going to be a little bit bigger coming in at 7.5 ounces, but let’s give it a shot and see what happens. 

I’m going to make 3 creme brulees; here’s what I’ll need for this recipe:

2 egg yolks

2 tbsp sugar

2 tsp vanilla

Whipping cream

In a 2 cup measuring cup mix your eggs and sugar together well, leaving no lumps. Add the vanilla and fill your cup with whipping cream until you’ve reached the 1 cup line.  Click here to watch the video on youtube!

Stir it up!

Fill your ramekin to the inner line with your custard.  Notice the large waves created when the ramekins get tapped; they will change after cooking for 45 minutes at 250 degrees Fahrenheit. 

To check if they’re finished, tap again and notice the jelly giggle compared to before baking.  Allow to cool.

Once cool to touch, cover in saran wrap and place in the refrigerator overnight.

Now to make the brûlée!

In a small pot mix on medium heat combine:

3 tbsp sugar

A small squeeze of honey

3 tbsp of water

Give it a stir and leave it alone for roughly 10 minutes until it turns amber colored.

Keep your pot moving until the color gets darker, and the mixture becomes more fluid.

Now this is where you have to use your judgment: apply a generous amount -but- not too much of your candy topping onto your custard. Once you apply a little bit, start to spread it around quickly so that you’re getting a nice thin and even coat. 

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