No-Torch Crème Brûlée 

Q: Why didn't you just do the hot spoon trick? A: Indeed, you can spread a layer of sugar over the custards, get a spoon extremely hot, and then press it into the sugar to caramelize it. If that works for you, great! Here's why I don't like it. 1) The best way to get a spoon that hot is by holding it over the flame from a gas stove. I, like most Americans, have electric; 2) If you're doing several custards, you have to keep heating the spoon back up. My method is very quick and easy for doing several custards at once; 3) It's actually kinda hard to get the spoon in there and around all the edges. Some people bend a spoon to a right angle to make it easier. Again, not a big deal if you're just doing one, but if you're making enough for a crowd, not convenient. Q: Isn't that just flan? A: In the sense that flan and crème brûlée are very similar desserts, sure. But no. Flan is a custard topped with caramel sauce. This is a custard topped with a hard caramel candy. Q: Can I do this with different sized ramekins? A: Possibly, but I haven't tested it. The no-bath method here makes it a bit more risky. Either do a test run when you don't have hungry people waiting, or use a water bath. If using a bath, I'd do 300 F, not 250 F. And I might do three egg yolks per two portions. Q: When you did the torch version, why didn't you do a second layer of sugar? A: Indeed, people will often spread a second layer of sugar down and blast it again with the torch. That gets you a smoother look and a thicker topping, which some people like. But I really prefer a very thin topping. Also this video isn't about the torch method. Q: Why didn't you use a real vanilla bean? A: I wanted to make this recipe as simple and easy as possible. Vanilla beans are very expensive and add a few additional layers of complexity to the process. It's best to precook your custard when using a vanilla bean, both to extract some flavor from the pod, and also get the custard more viscous so it'll hold the pulp in suspension. If you just put the pulp into a raw custard, the seeds will all settle to the bottom in the oven.

I literally just bought a kitchen torch for creme brûlée’s last night

*Why I Torch My Tongue And Not The Brûlée*

*"I say forget the broiler."* Who are you and what have you done with Adam Ragusea??

“Why I season my torch, and not the custard.”

Parallel universe Adam "Why I season my meat and NOT my cutting board"

"Long live the Empire" -Rdam Aagusea

I actually like the glassy version better. Long live the empire.

To help people with making sure the creme brulee is done, it should jiggle like soft jello and/or have an internal temperature of 170F

2:44 "say you don't have a torch " That's easy cause I don't have a torch.

I prefer the glassy look, it somehow looks more professional than the actual way it's supposed to be done professionally. Also *Long live the empire*

That’s weird I thought that creme-brulee was meant to look like this...

I made this recipe so many times, and it's consistently amazing. Even when I fucked up the temp and baked it at 170c°, even when I left it in the oven for way too long - the low protein content is truly groundbreaking to me because it's so fool proof.

I feel like I gotta pay tuition every time I watch his vids. Edit: thanks for 1k likes y’all! First one ever 🤘🏽

Why I season the resistance, NOT the empire

“Why I créme myself, not my brûlée”

Alternate universe: Hello everyone, my name is Markiplier

Ragusea's fridge is just what I expected it to be. 2:17

Who else watches this and doesn’t plan to make creme brûlée’s any time soon?

Why does yt only show me good looking food during ramadan 😐

This is the kind of cooking idea I need. Not weird baking hacks that remove the oven, not tips that involve strange specific plastic kitchen gadgets, but instead a clever solution to an annoying part of a dish that gets rid of a hyper specific piece of equipment.

Somewhere in an alternate universe *Vinegar Leg is on the Left*

I always thought this glassy solid sheet of caramel was the intended result and my clumsy handling of the torch was screwing it up.

Who else came here after watching Marvel's What If Episode 4??? 😂😂

2:07 "it'll be a hockey puck by the time..." *Canadians taking notes*

Why I season my digestive system, not my food Also can the goatee be a permanent feature please

Initial predictions for how he toasts the top: • broiler • long-neck grill lighter • pack of matches and a thick glove?? • VERY ANGRY GLARE

So I made this 3 ways. 1st time the way in the video, thankyou Adam it was amazing! 2nd way i wanted to try shortcuts so I made the custard in a suace pan and poured it in coffee cups, chilled, and topped. And guess what! It worked! 3rd way was my cheep morning version with very limited effort. I put vanilla Greek yogurt in a ramekin, let that sit in the freezer and then poured the sugar in it. And dispite the lack of effort my girlfriend loved this version haha!

I've tried this recipe over 10 times, and every time, the outside is more cooked than the inside. If the inside was perfect, the outside was overcooked. If the outside was perfect, the inside was liquid. My attempt today, however was perfect all around. This time, I started the custard in a cold oven, then baked for an hour at 225. I am so happy that I finally perfected this recipe in my own oven because I really wanted to have a perfect, homemade custard.

Idk how RU-vid figured out that I wanted Creme Brûlée but here we are.

“Long live the empire” hahahahaha that was great

Me after watching WHAT IF's Dr.Strange episode

That moment when he said "four tea spoons of vanilla" and i understood "forty spoons"

Parallel universe Adam: “Vinegar leg is on the left, vinegar leg is on the left.”

I was like "Wow, this man really know his stuff!", then the clip of Adam with the paper mustache and beard pops up.... -- STILL CREDIBLE!

How thoughtful of you to make this recipe for The Empress’ Birthday! It is her favourite dessert! Long live The Empire!

The two dislikes are from - Other Universe Adam with Goatee - THE EMPIRE

look guys, I found the easiest desert! here it is! dont go on that date if you have to make creme brulee. just be yourself and make the best dish you can make. she wont be impressed by your cooking abilities, just your personality.

One of my favorite desserts that I never make because I thought it was complicated and I don't own a torch. Well, that changes today! I mean, not today, probably this weekend or something. But... I'm making it.

Just Google translate what "brûlée" means and realize that no matter how good that thing is, it just can't be called crème brûlée.

Fantastic recipe!!! The custard tasted amazing and I was doubtful about the sugar technique without the blow torch but it turned out exactly like I were to use a blow torch, just make sure and put a VERY thin layer or the sugar is too thick and makes the top layer hard too eat, overall 10/10!! Thank you!!

“And i challenge you to find a easier recipe than this” This recipe but without ramekins

I didn’t have a ramekin so I used a coffee cup instead and it worked well

Just trust me on this one. Sounds so weird but I've served this in high end restaurants for years and everyone (everyone!!!) Loves this. Steep the cream with a couple seeded jalapenos. Key is not so much that there's any heat, just flavor. If u do too much u get a little back of the throat tickle. But jalapeno creme brulee has been the restaurant favorite dessert for years now. We normally rotate desserts but we don't dare get rid of this one now or customers would lose their mind

adam:I always burn myself also adam:nudges them with his hand

Why I season my creme instead of my brûlée

Why I season the ramekin and NOT the Brûlee

i made this today and it was great :) thanks for the easy to follow recipe

What if I caramelize the sugar using match stick and deodorant?

This was amazing. First time trying anything like it and it was good. This desert got me laid.

No matter what I go through. Every time you upload. I'm at peace

3:56 : "turn off the heat" 4:15 : " note that i have it on the still hot burner! If the heat is off and it wont stay liquid" Am i the only one who is confused?

I wonder if mirror Adam made some music for a really canonically strict star wars podcast...

I really love how you don't make the chef's table recipies, you make the recipies that regular people can make.

If adam had a recipe for red wine he would probably put white wine in it😂😂

Idk if anyone noticed but the hard glossy sugar coating is similar to the sugar glossing used in tanghulu (the sugar covered fruit) and I thought that was genius!! I was like “why haven’t I thought of that before!” This is by far one of the best cooking channels on you tube! Love your vids man!

"Add a few drops of water" * pours ocean inside *

I got this dessert at the restaurant and it was served still burning, with a nice flame on top of it

Today we're going to make grilled cheese without grilling it, we're just going to put the cheese in direct sunlight to get it nice and toasty

Bought a gas station torch for creme Brulee that set on fire five separate times as I used it. Needless to say I’ll be following this strategy next time. Thank you so much, I can’t wait to try it!!!

For those who drink coffee frequently and always have half and half, you can use the half and half in place of the cream. Just wanted to say this because not everyone has heavy cream just sitting around. It might not be as rich but it will taste and feel fine.

Love this Tutorial! Love how he made every step seem super simple and short, very encouraging. Also liked how he took the time to SHOW the outcomes of the alternative steps and compare as to why he likes his methods better! Had this sweet at a restaurant a while back and I’ve been OBSESSED ever since. Now I’m gonna try @ home ❤️

im surprised you didn't use white wine at the caramel stage

My fiance was really wanting creme brulee, so I figured I'd surprise them by making it myself! It came out AMAZING! A simple dessert made even simpler! Definitely using this as my go to when I have friends over!

As soon as I heard “long live the empire” I had to give this video a like. Lol

I read this as “no touch” and am extremely disappointed

Me: See’s the title. My mind: Ah shit here we go again

It's almost 5am on Thanksgiving and I've decided to make a pumpkin creme brulée... for the first time lol. This has me feeling a lot more confident. I forgot about the torch and was debating using my candle lighter. 🤣 Simple caramel is much smarter (and probably safer). Love the low and slow method too. Thanks so much for the useful information! Off to the kitchen I go. Happy Thanksgiving!!!

Okay. I have been watching your videos for a long time and I finally decided to try a recipe instead of watching your videos at 10:30 pm and making myself hungry. Let me tell you, this is THE ABSOLUTE DESERT. It wasn’t perfect, because a few things are bound to go wrong right? But, my mother, a creme brûlée enthusiast, loved it and told me to make it for the next big occasion. If you consider trying this out, please do. Thanks Adam🙏

You know he's a good youtuber when he shows you how to clean the pen.

I made this for my boyfriend and now he thinks I’m a 5 star chef 🥰

Four egg yolks (you can rocky chug those whites later) Me:why not make an egg white omelette to counteract the creme brûlée which will be synergistic

Why i torch my cup, not my creme brulee

4:25 This is dangerous. Easy to burn your fingers if you drop caramel on it. Use at least kitchen gloves.

Why I season my squarespace ad, NOT my eyes

Back when I was a kid we heated a spoon and ran it over a light layer of sugar. Worked well

burned my hand with the hot caramelise sugar😭 please be carefully guys. I need to go hospital because maybe is infected. I try to round the sugar on the pan but it fell to my hand. Wear over glove or whatever

>4 ounces or half a cup "precisely" >Fahrenheit Can we please make America a British colony again?

My mum said ITs nOt gOnNa wOrk *It worked* so I proceeded to show of on how crispy and gold it was. (I used creme brulee from a store and heated sugar)

This method for making the caramel sounds like a game-changer. I'm not sure how it will work for me since I don't have traditional ramekins, but rather ones that are less than an inch high and oval-shaped. That's a lot of swirling the caramel around, and I know it would end up needing a lot of patch work. Will experiment with the custard recipe as well; the shape of my ramekins means it's that much harder not to slosh water into them, so not needing a water-bath would be a big plus.

The easiest dessert is butter with sprinkles Recipe 1 stick of unsalted butter 450 grams of sprinkles Now take the butter and dip it in the sprinkles

Coincidentally, I'm planning on making this as a dessert for my date on Homecoming. :) interesting

I love how everyone manages to make memes about cooks.

I’ve never been interested to cook creme brûlée until now. Thank you for sharing a recipe that actually seems feasible for an amateur home cook 😁👍🏼

Bruh, what are u doing cooking, why arent u a voice actor??

My son found this recipe and we made it last night and finished them up in this morning and had them for breakfast. Thanks for sharing this wonderful and simple method for this yummy treat!

These looks really good, its all about the wiggle! I'm making this for sure.

When washing the pan with the caramel, add some boiling water , let sit for 2 to 3 min and then scrub sugar off with a sponge. This will get soften the residue. Adding room temperature water makes the caramel harden faster. Hope this helps :)

As a new fan of your channel I absolutely love all of your cooking videos! I love how all your recipes stand true due to the fact that they’ve all been seriously tested by you! There’s nothing worse than using a recipe by a famously Bloated Pompous chef, by carefully following their instructions only to find out that their entire recipe doesn’t work! Most novice home cooks would be surprised if they knew that this happens all the time. As a professional chef who’s been in the industry for almost 20 years, I’ve never been able to make a super simple creme brûlée’s made easy at home without a water bath and torch. I hosted a dinner party this past Saturday and I made your creme brûlée’s for dessert and the result was fantastic! All my guests absolutely loved it! I just wanted to say thank you for your inspirational innovation for home cooking! Excellent work and I look forward to seeing your next video! Cheers!

"Just remember how those ripples look" ~Will Zeppeli, probably

The on-the-stove method for the top worked perfectly! Glad there’s no reason to heat up the whole house with the broiler, and no need to buy a kitchen tool I’ll probably use twice a year.

0:03 Pour sugar, get blowtorch. Burn sugar until black and sort of crispy. Crush it up until it’s a semi fine powder. Snort the burnt sugar.

Finally this is what I've been needing!!

Thank you, you’ve made my day! I agree with literally everything you mentioned considering the troubles that come up in the other crème brûle methods. I have been searching for this kinda recipe for a looong time, it’s very efficient IMO And now that I’ve finally found it, I’m gonna try it out right now:)

Me: Creme brulees are impossible to make! Adam: Hold my spatula...

This recipe worked perfectly with the Air Fryer too! 😊 Thanks for this fabulously simple and fool proof recipe. 👍🏻

“Long live the empire” -Adam 2019

fun fact you didnt search for this

I’ve tried making creme brûlée SO many times and failed, thanks for the recipe and a non blow torch version. YOU SAVED ME 🙏

this is perfect for a date where you're cooking dinner. It's super easy but looks impressive.