A Quick Way to Make Crème Brulee Without an Oven

After retiring from teaching in school, I've been a stay-at-home mother and a abode cook for many years, adult a deeper love of cooking for the family unit.

When Leon, my dear son, asked me if I'd like to invitee mail service on Lifehack, I felt honored and anxious at the aforementioned time. Lifehack is i of the potency blogs, that I've subscribed and enjoyed reading for a long time, talking near tips and hacks on making life easier and more constructive. I feel broken-hearted nearly what I should share with all the loyal readers and visitors of Lifehack. All of the sudden, one pop French dessert came to my listen. That'due south crème brulee.

Crème Brulee is a classic French dessert, that literally ways "burnt cream". I'm really fascinated by the smooth, rich, flossy custard, topped with a glassy layer of caramelized crust. It'south so enjoyable after a meal, served either cold or warm.

To burn down and caramelize the saccharide takes just seconds, just I feel it takes besides long to bake the custard in a "hot water bath" ("hot water bath" is a cooking method. Have the custard sit down in a deep tray that filled half way with warm water) in an oven.

I like delicious foods, yet dear easy or quick cooking ways even more. Here's the experiment I fabricated the classic crème brulee in a non-traditional way without an oven. I was pretty satisfied with the results. My daughter, a dessert taster, couldn't identify that they were not from our oven compared to those I baked before. The texture of the custard was as smoothen and creamy as those baked in an oven.

And so, if you don't have an oven or for whatever reason you don't want to use an oven, you still can cook and enjoy this cute dessert. All you need is to have a wok, or a steamer or a deep pot, apart from the ingredients. I used a wok to steam the dessert. All-time still, the steaming method is eco-friendly because you'd use less energy and time to heat upward a wok than an oven.

Serves 3 (prepare 3 ramekins, each 150ml chapters)

Ingredients:

• four egg yolks, room temperature
• 200ml thickened cream, room temperature
• 100ml milk, room temperature
• 2 tablespoons of caster sugar
• 2 teaspoons of vanilla excerpt (if you use vanilla beans, please come across the note below)

Split egg yolks and egg whites carefully. I love all kitchen gadgets, especially this egg separator. It helps me hands separate yolks and whites with less failure. The egg whites are so clean that I tin save them for blistering some meringue cookies.

Stir caster sugar into egg yolks. Add thickened cream, milk and vanilla excerpt and combine well. Don't shell likewise hard considering yous don't want likewise many bubbles produced on the surface of the mixture. The surface of the end product won't be smooth otherwise.

Bleed the mixture through a fine sieve to ensure you have a very smooth custard.

Divide mixture into three ramekins. Here'southward the undercover trick to produce smooth custard surface after steaming.

Cover with foil and put in a wok or steamer with humid water, melt over high-medium heat for 15 minutes. The foil will prevent the custard surface from being over-cooked before the whole custard is cooked through, besides as avert any steam from beingness condensed on the surface. While steaming, you lot should run across some steam releasing from the wok or steamer.

Later 15 minutes, turn off the heat. Permit the custard sit in the wok or steamer for another 10 minutes. Remove from wok, take abroad the foil and let absurd completely before chilling in the fridge, covered, for 1 hour or and so.

Transfer the chilled custard from the fridge, generously sprinkle caster sugar on top. Caramelize the sugar with a kitchen torch to your liking.

Enjoy the smooth crème brulee topped with the crunchy, caramelized layer on the get.

Note:

• You can utilize a vanilla edible bean to supplant the vanilla extract if you like. Use a sharp knife to cut the vanilla edible bean in half lengthwise and scrape the inside content and seeds. Warm the cream and milk in a saucepan. Add the vanilla content and seeds, simmer for x minutes. Turn off the heat and encompass. Let the flavor of vanilla infuse in the milk mixture for a few minutes. Then follow the above steps to add egg yolks and sugar to brand custard. Drain through a fine sieve into ramekins.
• If you don't have a wok or steamer, yous can just simmer the sifted custard mixture until near boils. So chill it until it sets or when you demand it.

I do hope yous similar my sharing here. Practise you accept whatever other quick methods to brand crème brulee?

Check out the author'southward food blog, Christine's Recipes for more easy Chinese and Western recipes.

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Source: https://www.lifehack.org/articles/lifehack/a-quick-way-to-make-creme-brulee-without-an-oven.html

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