Can I Make Crème Brlée Using a Flambé?

No, traditional crème brlée does not require a flambé. However, using a chef's torch can add a delightful caramelized topping that enhances the flavor and presentation of your dessert. Alternatively, you can achieve a similar effect with a grill or a super-hot broiler. I even prefer the touch of warmth from grilling over cold crème brlée.

How to Make Crème Brlée with a Chef's Torch

Ingredients

1 cup heavy cream 1 cup whole milk 1/2 cup granulated sugar 4 large egg yolks 1/4 teaspoon vanilla extract Granulated sugar for topping

Instructions

Preheat oven: Preheat your oven to 325°F (165°C). Heat cream and milk: In a medium saucepan, heat the cream and milk over medium heat until small bubbles form around the edge. Whisk egg yolks and sugar: In a medium bowl, whisk together the egg yolks and granulated sugar until pale yellow and thick. Temper the eggs: Slowly whisk the hot cream mixture into the egg yolks, whisking constantly to avoid scrambling the eggs. Strain and pour: Strain the mixture into a pitcher or bowl. Pour the custard into 4-6 ramekins. Bake: Place the ramekins in a baking dish and fill the dish with hot water halfway up the sides of the ramekins. Bake for 30-35 minutes or until the custard is set but still slightly jiggly in the center. Chill: Remove the ramekins from the water bath and let them cool completely before refrigerating for at least 4 hours or up to overnight. Caramelize: Sprinkle 1-2 teaspoons of granulated sugar over the top of each chilled custard. Hold the chef's torch about 2-3 inches (5-7 cm) from the sugar and move it in a circular motion until the sugar is melted and golden brown. Be careful not to burn the sugar. Serve: Serve the crème brlée immediately or refrigerate for up to 24 hours before serving.

Tips for the Perfect Crème Brlée

Vanilla Extract: Use a high-quality vanilla extract for the best flavor. Cooking Temperature: Don’t overcook the custard or it will become too firm. Sugar Type: For a more intense flavor, you can use brown sugar instead of granulated sugar.

Alternative Methods

If you don't have a chef's torch, you can achieve a similar caramelized effect by caramizing the sugar under the broiler. Just be mindful of the distance from the heat source to avoid burning the sugar.