No Blow Torch-Creme Brulee

1. 1

   Beat your egg yolks in a bowl on high until they are thick.

2. 2

   Slowly beat in your granulated sugar.

3. 3

   Heat your cream in a pot until it gets very warm.

4. 4

   DO NOT LET IT GET VERY HOT!

5. 5

   Slowly, and a tiny bit at a time, stir in just half of your egg mixture.

6. 6

   Make sure they are mixed well.

7. 7

   You can stir in the other half of the egg mixture into the pot.

8. 8

   Cook on low heat, continously stirring it for about 5 to 10 minutes until the mixture thickens.

9. 9

   DO NOT LET THIS BOIL!

10. 10

    When it thickens, pour the mixture into individual custard cups and refrigerate for at least 2 hours.

11. 11

    When you're almost ready to serve, sprinkle the top of the custard with the brown sugar and put it under your broiler, making sure to keep a close eye on it and to use oven-safe custard cups (I recommend anything by Corning Ware or Pyrex).

* Per serving · 4 servings · Values may vary.

No additional tips available.