CRÈME BRÛLÉE WITHOUT TORCH RECIPES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Whisk 3 tablespoons sugar and cream in a microwave-safe bowl until well combined; heat the mixture in microwave until warm, 1 to 2 minutes, and whisk again to dissolve sugar. Whisk in egg yolks and vanilla extract until smooth.
• Pour cream mixture into 2 ramekins. Set ramekins into a roasting pan and pour in enough hot water to reach halfway up the sides of the ramekins.
• Bake in the preheated oven until creme desserts are set but still slightly jiggly when shaken, about 50 minutes. Remove ramekins from hot water and chill in refrigerator until cold, at least 2 hours.
• Sprinkle 1 tablespoon of sugar evenly over the top of each dessert. Use a kitchen torch to lightly toast and melt the sugar topping until brown and bubbly, about 30 seconds. Let the sugar topping cool before serving. To serve, use a spoon to crack the crisp sugar open to reveal the creamy dessert underneath.

Steps:

• Whisk sugar, cornstarch, and black salt in a medium saucepan.
• Add evaporated milk, heavy cream, and espresso powder (if using); mix to combine.
• Turn heat on to medium-low heat. Start stirring constantly, as soon as it begins to simmer, keep stirring, and let the mixture thicken a little, about 2 minutes. Do not let it boil, just simmering gently. Keep a close eye on it because the mixture can burn in a flash. Remove from heat. Stir in the vanilla extract and butter.
• Divide mixture between ramekins, filling to the top. Note: I used 4 (6oz) ramekins.
• Place on a wire rack to cool for 2 hours. Place in the refrigerator, loosely covered, and chill for at least 4 hours, preferably overnight, and up to 3 days.
• When ready to serve, sprinkle a thin layer of granulated sugar all over the surface of the chilled Crème Brûlée. Caramelize the sugar with a kitchen torch just before serving. NOTE: if you don't have a kitchen torch, place ramekins in a broiler 2 to 3 inches from heat source. Turn on the broiler. Cook until sugar melts and browns or even blackens a bit, about 3-5 minutes.