Quick, Nobake & Easy Crème Brulee Recipe
Make the custard: Warm the cream, sugar, and a vanilla bean in a saucepan. In a bowl, whisk together yolks and some additional sugar. Slowly whisk the warm cream into the yolks, and remove the vanilla bean. This is your custard and the base for the crème brûlée.
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Heat the heavy cream, espresso powder, and salt together in a medium saucepan over medium heat. As soon as it begins to simmer, remove from heat. Stir in the vanilla extract. Remove about 1/2 cup of warm heavy cream and, in a slow and steady stream, whisk into the egg yolks.
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Add ¼ cup of granulated sugar to a small saucepan. Place over low heat and watch it closely without touching it. Once the sugar starts to turn into liquid, stir with a wooden spoon. Careful not to get any of the liquid on the sides of the pan, stir slowly and carefully.
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Once the cream cheese has broken up a little bit add the milk, agave nectar, and salt, beat again until the cream cheese is smooth, scraping the sides of the bowl as needed. Stir in the vanilla bean paste or the seeds of a vanilla bean. Taste: Taste the filling and adjust flavors as needed.
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Place the pot on a burner, and cook over medium-low heat, constantly stirring until the mixture thickens and coats a spoon well, about 15 minutes (the temperature of the custard should be about 170º to 175º F, but do not boil or it will curdle). If not using the vanilla bean, stir in the vanilla extract at this time.
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Add vanilla bean paste and whisk until smooth. Pour into 4 creme brûlée dishes or small ramekins. Chill until set, about 30 minutes or up to overnight. Torch method: sprinkle each dish with a tablespoon of sugar. Torch until browned being careful not to burn the sugar. Oven method: preheat the broiler to high.
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Instructions. In a medium saucepan, combine cream and vanilla bean (scrape seeds out of pod) and bring to a simmer. While cream is heating, whisk egg yolks, sugar and cornstarch in a bowl. Slowly add hot cream to the egg mixture and continue whisking until fully combined. Pour mixture back into the saucepan and cook until it starts to thicken.
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Preheat the oven to 325°F and set an oven rack in the middle position.; In a medium saucepan, bring the cream to a gentle simmer, then immediately remove from the heat. Split the vanilla bean in half lengthwise and scrape out the seeds; add both the seeds and the pod to the cream and let sit for 15 minutes.
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Remove the cream from the heat and stir in the vanilla extract. Slowly pour about 1/2 cup of the warm heavy whipping cream into the egg and sugar mixture making sure to whisk well as you're pouring it in. Then, slowly pour in the remaining cream and continue whisking until fully combined.
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Instructions. In a medium saucepan, combine the cream, milk and sugar. Use a sharp knife to scrape the vanilla beans from the pod and add to the saucepan. Place over medium heat and stir to dissolve the sugar. Heat just until bubbles appear at the edges and mixture is steaming (do not bring to a boil).
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Please check the recipe card at the bottom of the post for exact quantities and instructions (scroll down). 1 - Whisk sugar, cornstarch, and salt in a medium saucepan. 2 - Add evaporated milk, heavy cream, and espresso powder (if using); mix to combine. 3 - Turn heat on to medium-low heat.
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In a 3-quart saucepan, combine heavy cream, whole milk, vanilla bean and seeds, and salt. Bring to a gentle simmer over medium-low heat, then remove from heat, cover, and let stand 1 hour. Serious Eats / Amanda Suarez. Adjust oven rack to middle position and preheat oven to 325ºF (163ºC).
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Make the recipe with us. Step 1. Heat oven to 325 degrees. In a saucepan, combine cream, vanilla bean and salt; cook over low heat just until hot. Let sit for a few minutes, then discard vanilla bean. (If using vanilla extract, add it now.) Step 2. In a bowl, beat yolks and sugar together until light. Stir about a quarter of the vanilla cream.
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Hold the creme brulee torch torch about 4 to 5 inches from the sugar, and maintain a constant, slow, side to side motion. You should see the sugar melt first. If there is a patch of raw sugar, continue to torch it from side to side until it melts. Next, it's time for the sugar to caramelize.
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Keep 6 ramekins or a 8 inches pie dish in the freezer for 20 minutes or more. Place the cream and vanilla pod into a saucepan and bring to a simmer but do not boil. Beat the eggs and caster sugar together in a bowl, and while still beating. Do not over-beat. Pour a little cream at a time to tamper the eggs.
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When ready to serve, remove the creme brulee from the refrigerator, discard the plastic wrap, and place the ramekins on a sheet pan. Leave on your kitchen counter for about 10 minutes, while you preheat your oven. Position your oven rack at least 4 to 6 inches away from the broiler and preheat on high for 10 minutes.
