No Bake Creme Brulee Recipes

EASY NO-BAKE CRèME BRûLéE

Steps:

• In a medium saucepan, combine the cream, milk and sugar. Use a sharp knife to scrape the vanilla beans from the pod and add to the saucepan. Place over medium heat and stir to dissolve the sugar. Heat just until bubbles appear at the edges and mixture is steaming (do not bring to a boil).
• Meanwhile, whisk together the egg yolks and cornstarch in a medium bowl. Add the hot cream mixture in a slow steady stream while whisking constantly.
• Pour mixture back into the saucepan and return to medium heat. Cook, stirring constantly with a spatula to scrape the bottom, until mixture just comes to a boil and thickens. This will take 3-5 minutes, increase heat if needed. Once thickened, cook for an additional 1 minute, while continuing to stir.
• Remove from heat and pass custard through a mesh strainer to remove any lumps. Spoon into individual ramekins. Place in the fridge, uncovered, to set up for at least 2 hours.
• When ready to serve, sprinkle ramekins generously with granulated sugar. Working with one at a time, pass a kitchen torch over the surface until sugar melts and caramelizes. Serve immediately.

NO-BAKE CHOCOLATE-EGGNOG CREME BRULEE

Steps:

• In a saucepan, whisk together sugar, cornstarch, cinnamon, nutmeg, and salt. Whisk in milk, cream, and egg yolks. Cook over medium heat, stirring frequently, until mixture comes to a boil, then cook 1 minute more. Strain through a fine-mesh sieve into a large bowl. Add chocolate and brandy, stirring until chocolate melts and mixture is smooth. Divide among 8 to 10 small ramekins or heatproof bowls. Refrigerate until chilled, at least 2 hours or, covered with plastic wrap, up to 2 days. (If making ahead, do not cover until cold, to prevent condensation.)
• Sprinkle tops generously with sugar, tilting ramekins to evenly distribute. Slowly wave a kitchen torch approximately 2 inches above surface of each custard until sugar bubbles, turns amber, and forms a hard crust; serve.

NO-BAKE ESPRESSO CREMES BRULEES

Steps:

• Place chocolate in a heatproof bowl. Arrange four 4 1/2-inch creme brulee dishes (1 inch deep) on a baking sheet. Freeze.
• Meanwhile, whisk together yolks, espresso, granulated sugar, and a pinch of salt until sugar has almost dissolved. Bring cream and milk to a boil in a saucepan; gradually whisk about half into yolk mixture. Return mixture to saucepan; whisk. Cook over medium-low heat, stirring, until mixture is thick and reaches 175 degrees on an instant-read thermometer, about 6 minutes; pour over chocolate, and whisk until chocolate has melted and is smooth. Divide among molds, and freeze until firm but not frozen, 45 to 55 minutes.
• Sprinkle 1 tablespoon raw sugar onto each custard; shake off excess. Caramelize tops using a handheld kitchen torch.

NO-BAKE COCONUT CRÈME BRÛLÉE

Steps:

• In a pan, heat the cream, coconut cream, lime leaves, vanilla pod and seeds to just below boiling point. Leave to infuse for 1 hr, or chill overnight if you have time. Bring back to temperature before continuing.
• Whisk the egg yolks, sugar and cornflour in a bowl. Slowly add a ladle of the hot cream to the egg mixture, whisking constantly. Pour the egg mixture into the pan with the cream and cook over a low heat for 8-10 mins until thick, stirring continuously - the mixture should be much thicker than a classic custard at this stage, but don't take it too far or the eggs in the custard will curdle.
• Pour through a sieve into the crème brûlée dish. Chill overnight, or for at least 1 hr until the custard has set.
• To serve, sprinkle caster sugar over the top of the custard and caramelise with a blowtorch. (Do not caramelise under a grill as it takes too long and the custard will melt.)