Easy Creme Brulee Recipe Without the Blow Torch


Creme Brulee is a French term for Burnt Cream. The word Brulee means delicious treats, such as custards, polished with a sugar glaze.

This yummy custard is cooked and frozen. A small quantity of sugar is evenly sprinkled on the top of the chilled custard, and the sugar is caramelized below a broiler or using a small torch. This traditional custard receives its’ delicate flavor from the simple mixture of eggs and cream. 

Classic creme brulee does not use any add-on flavorings such as vanilla or chocolate.

This is an old creme brulee recipe that records-back to the early 1900s. It was taken from one of the oldest Cookery Book in France, and it is the best creme brulee recipe I have ever come across. 

Serving size – 4 hungry redheads. 


  • 3 cups of heavy cream and 1 cup of light cream
  • Four large egg yolks, well beaten
  • 1/3 cup sugar (superfine)


  1. Bring cream to a boil, and keep it still for 30 seconds. Pour it quickly into the egg yolks and whisk them properly together. 
  2. Return the mix to the pan and proceed to cook it without allowing it to boil. 
  3. Stir the mixture until it hardens and coats the spoon. Pour the mix into a shallow baking dish. Refrigerate overnight.
  4. Two hours before the meal, sprinkle the frozen cream with the sugar in an even layer and keep it under a broiler preheated to the 400F temperature. 
  5. The added sugar will caramelize to a sheet of brown sleekness. You may want to turn the dish in the grill to produce an even effect.
  6.  This step must be done very quickly to keep the custard cold and firm and the top brown and crisp.

*The delicious custard in this recipe does not call for raw sugar. The sweet freshness is obtained from the burnt sugar crust.

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