Stove top Creme Brulee - 1 min Prep, with No-Torch Hacks!

[@workdaygourmet]

******Common issues & Troubleshoot Tips****** If your custard didn't set within say, 15 min, here are some possible issues that could cause this: 1. Did you start with cold water? heating up all the water takes time. I start mine with hot water from the kettle, for more consistent timing. While every stove is a little different, 15min in ~100C water should be enough to set the custard. If not, the problem's more likely 2) or 3). 2. You might have water that got into the ramekin. If you're using a shallow ramekin (instead of the tall, round ones), it's really easy to get water into the ramekin if the water is at a rolling boil rather than *gentle simmer* . *Trimming the foil* paper can also help avoid the ramekins from catching water & is recommended if you're using shallow ramekins. 3. Egg sizes can vary. Yolks can be too small in some eggs. *Try leave 1~2 tsp of the egg white in* , which will help the custard set easier/firmer. Custard is set entirely from egg protein. There is a lot more protein in the whites than yolks. Creme Brûlée is meant to be a softer set than flan, which is made with whole eggs. Removing more of the egg whites will result in a softer set. You can adjust the egg white amount to taste.

[@susanwagoner4910]

Thank you for your time and sharing so much USEFUL information!

[@Bustavegas]

I know this video was recorded 3 years ago. I followed your instructions to a "T" and it came out AMAZING! Thank you so much for this video! This deserves a sub!

[@liyuekan]

appreciating you including alternatives and trying them out! subscribed

[@workdaygourmet]

I will try to include comparisons more often! 😄

[@btsnoonabd1323]

​@@workdaygourmetAm I supposed to simmer over low heat or high heat or medium heat?

[@melendez100968]

Omg! I love the fact that you show us different methods and so detailed in way to do all. Thank you so much. So patient and all. Love it! God bless you and your family! 🤗

[@alireid5874]

This is perfect! I want to surprise my husband with creme brulee for valentine's day, but the other recipes make that hard. I can definitely pull this one off! Thank you🙏🏾🫶🏾

[@workdaygourmet]

It actually tastes just like the hard version!Try a practice batch before the special occasion, chef's treat! 😋

[@theseraph14]

Thank you so very much for showing the alternative to using the torch !!!

[@dhnncole]

Is the first time I've tried it, and it worked!! THANK YOU

[@marinam.2293]

Fantastic! This is the easiest creme brulee recipe I've ever seen, and thank you so much for showing the substitutions & the results as well! I must also add that your sweet, soft voice makes me feel like I've got a friend in the kitchen with me, and that's a very nice bonus! Thank you, please be well! 🙏😊

[@workdaygourmet]

Thank you for the kind words! ❤️ Hope the recipe works out for you well!

[@majjinaran2999]

Next level face reveal at 4:25 . Grats on the 1k subs!

[@workdaygourmet]

Thank you! 🥰

[@workdaygourmet]

Just saw the early face reveal in the spoon 🤣 thumbs up to kirklands dishwasher soap, certifiably shiny! 😂

[@richardmeehleib1864]

Thanks! I've been trying to find a simple one!

[@workdaygourmet]

I hope these work out for you! Small tip: don't separate the egg whites too clean, a little more protein can help the custard set more easily. Have fun making these! 😄

[@rigilchrist]

I came here from your canele recipe. I am delighted to find your quick creme brulee recipe, which I will certainly use. Thank you!

[@mariviccomon2010]

Thank you for this recipe it's really helpful for us beginner to know easy ,simple and alternative way to make it. 👍👍

[@kns_]

I have been looking for alternatives and omg i got this. Loveddd it! Love youuuu! Love creme bruleee!!!

[@workdaygourmet]

I love experimenting with substitutions. I like buying non dairy milk (not even for health reasons, I just like the different taste), but often have trouble finishing them. So I try to find ways to use them in desserts and baked goods. 😁

[@michaewaynecristobal]

Thats amazing creme brulee in less then 15 minutes. One to add to arsenal as a chef. Thanks Workday Gourmet!

[@workdaygourmet]

Awesome to hear I can be helpful to a pro!

[@sappysamurai5170]

Easiest cream brûlée ever. Bravo 👏

[@MariaMendoza-by1jx]

Wow, simple ingredients and easy to make, looks sooooo yummy. Thanks for sharing.

[@_salma4]

I was looking for creme brulee with 1 egg and I found your recipe. I tried it yesterday and it turned out so delicious and creamy ! Next time I will add only 1 tbsp sugar because 2 tbsps was too sweet for me. Thank you for your easy instructions 💕Subscribed!

[@workdaygourmet]

Glad it works out for you! Definitely adjust to taste! I cut sugar/caramel all the time when I'm just making it for myself (my husband has a sweet tooth 😋)

[@abradley8008]

You saved me a nice penny, love crème brûlée, I will definitely try this!

[@marypaoletti69]

My goodness, how majestic is your way to teach ⭐️⭐️⭐️⭐️⭐️ even with alternatives….how lovely! I can’t wait to make them, thank you ever so much, best of good wishes for you💗

[@workdaygourmet]

You're too kind! ❤️

[@estelalordiluv6973]

Can't wait to try it. You made it very easy with and without torch. Thank you 😊

[@workdaygourmet]

Have fun! Would love to hear how it turns out 😊

[@avee-x8l]

I just found you and your voice is so soothing!!! I really love how you've arranged your entire channel so methodically, navigating through was so easy and made me curious about other dishes! I'll definitely be coming back

[@workdaygourmet]

Thank you so much for the kind words 🥰 Hope you find other dishes that you enjoyed as you navigate through the channel!

[@trinitywright7122]

What a lovely voice you have. Doing this in a pan!! My goodness I've never thought of that and wow. Excellent

[@workdaygourmet]

Thank you 🥰 for small portion stove top is great, for flan or roasted potatoes too 😁

[@loricox8297]

Thank you for all the substitution and added hacks.

[@Robin-os1os]

Tried it and it was perfect. Thank you so much 😊😊

[@dhanaelomina7152]

THANK YOU YOU SAVED MEEE!! IM GONNA TRY THIS FOR MY SCHOOL WORK

[@workdaygourmet]

Haha what kind of school work? I wish my schools gave homework on making treats!

[@bigg-kandi]

Thank you so much, I’m glad you showed the alternative methods, outcomes. 💟💟💟💟💟💟💟💟💟💟💟

[@oliviaanthony2793]

Thank you soooo much ! This is the first time my crème brûlée came out soooo goood . But i cooked mine for 20mins

[@workdaygourmet]

Every stove is a little different, yes when in doubt give it a little longer! Glad this worked out for you! 🥰

[@JasK-ct9nm]

Amazing alternative....makes me feel like making one today!!

[@workdaygourmet]

If you have all the ingredients, today's as good as any day!

[@bratbiswas]

Thanks for the caramel hacks. I'll try the hot spoon method.

[@cinthyabrito5529]

Adorei a ideia de despejar o caramelo quente sobre o creme gelado pra dispensar uso de maçarico

[@dudee5123]

I like how you broke this down. Great job.

[@rubinaazam405]

Excellent teacher 👌

[@wuwuink]

Your voice is so calming oh my god

[@alireid5874]

This was fun, and it worked! Hubby said it was perfect 🎉❤ It took 2x the cook time. We had shallow ramekins and didn't want boil over, so heat may have been too low, or steam didn't build. He LOVED playing with fire 😂 Simple and rewarding recipe!

[@workdaygourmet]

Sounds like a perfect vday! ❤️

[@sammiognome8557]

Thank you, this is incredibly helpful! You do great work.

[@lupitagarcia9594]

Wow delicious recipes..THANK you for sharing uuummmm must be delicious..

[@vaishnavgm]

Such great videos! Hope you grow a lot! Thanks for the info

[@workdaygourmet]

Thank you for the support & kind words! 🥰 Hope you enjoy the food!

[@ruwanifernando5606]

Lovely, can't wait to try this!

[@workdaygourmet]

Look forward to how it turns out for you! 😄

[@tammyellis8384]

I just found this channel. I really enjoy your videos.😊

[@workdaygourmet]

Thank you! 🥰

[@roxyndra]

Trying this recipe right meow. We don’t have a functional oven atm. Thank you so much~!

[@MINGUS-g6i]

Thank you! I do have an oven but im worried about putting anything thats not a pan in the oven, and i dont have a torch either! Thank you I'll be trying this today

[@workdaygourmet]

Hope it works out for you! For future reference, if you're worried about stoneware breaking in oven, try preheating them with the oven - slow even temperature change helps preventing cracking 🙂

[@abrahamcastillo8500]

Wow! Your I love your sugar methods! SUSCRIBED! :)

[@chrisjohnson9542]

Thank you so much. This was extremely helpful and I appreciate your clear concise directions. Thank you for all the different methods of melting the sugar. I don't have a torch. Plus an added bonus. I am diabetic and was wondering if I should use the real sugar for the top and the fake for the cream? Or the fake for the top and real for the cream? You answered that question and I didn't even have to ask! Thanks again.

[@leilacastillo481]

I love this methods . I’m going to make it

[@katrinacamacho7401]

Definitely going to try it this way. Thanks for sharing

[@dlebreton7888]

Great recipe!

[@editamercado268]

You're a genius

[@r0achk3vin]

Thank you for the spoon technique at the end i don't have a blow torch...

[@amasia6262]

This is the best recipe I have seen so far

[@workdaygourmet]

Thank you! 💕

[@sunshineflower9913]

I like the way you did it it really looks easy I will try it thank you.

[@Lalaland-nt6cm]

Soo awesome, thank you! ❤❤

[@nukhbasabahat66]

Can I use that spoon technique for a meringue cake? Like use heated spoon on a meringue layer of cake. Will it work?

[@workdaygourmet]

The spoon will only stay hot for small surfaces. You can char a little meringue but it'll cool down pretty fast. For large meringue maybe try a broiler.

[@DragonFruitDelish1]

Hello, love these hacks. I have a question about the caramel topping using sugar and water. You mention to cook until amber color colors can be subjective, so am I to cook that caramel to hard crack stage and then pour it or soft crack stage and then pour it on the room temperature or cold custard? Hope you can answer this question. Thank you very much.

[@workdaygourmet]

Hard crack!

[@Finn959]

Just found this channel. Love it!

[@AK-tv6ci]

I have an electric stove so at what tick mark should I heat the pan at? Is medium heat fine? And how would I know if temp is fine? Water needs to simmer right?

[@workdaygourmet]

Every stove is different, in general you want to start with boiling hot water, and set the stove to low~medium/low, just enough to maintain small bubbling

[@AK-tv6ci]

So I start with high heat and then low or just start with medium heat?

[@AK-tv6ci]

Also do we put ramekin in pan after water is bubbling or before water starts to bubble?

[@kalluka1241]

Definetly going to try these tonight!

[@rainsagun]

I love this! ❤️❤️😊😋 Thank you!

[@shaliatHome]

thank you for sharing

[@lesiamojica7675]

Interesting. Thank you so much

[@RahmansPlanetCook4Me]

It looks so delicious. Your cooking skills are amazing. Thank you for the good food. 😍🌷

[@workdaygourmet]

Thank you so much for the kind words! 🥰

[@honzikca8757]

This looks great. My oven is being difficult and won't hold a set temperature, which resulted in three failed attempts, but since there's no oven required here I'm sure it will work fine. Gonna try it out myself. Cling wrap (safe for baking up to 100c) should do just fine in the place of the foil, right?

[@workdaygourmet]

The only thing i can think of is cling wrap might stretch and touch the surface, maybe poke some holes to let the steam out. Good luck & would love to know how it goes!

[@honzikca8757]

@@workdaygourmet Just finished, they're cooling off now, and they look great. They took about 20-22 minutes, but that's because my ramekins were taller and smaller in diameter than yours. They came out well mainly thanks to the spoon test, I've never seen that anywhere and it helped tremendously since it's a reliable way to test if they're done. I also ended up using the foil, and it was the right choice for me especially, since I had to take it off and put it back on multiple times to check it, which is impossible with cling wrap. Really glad I stumbled upon your video. Thanks a lot!

[@dawnmichele6847]

Thanks 👍 gonna have to try this very soon.

[@workdaygourmet]

Have fun! Fail-safe tip: leave about a tsp of egg whites in, it'll set quick & firm!

[@Qson2321]

didn't quite understand, is just boiling water enough or should the stove be on low temp?

[@workdaygourmet]

The stove needs to be on low, water should be simmering.

[@EpicCurliness]

Mine didn't set even after 30mins, still tasted delicious!

[@workdaygourmet]

Try leave a tsp of egg whites in, it'll set much quicker and firmer! Happy new year!

[@kimoksanov7617]

Very useful thank you!

[@tweetycat6341]

this is such an underrated channel!

[@workdaygourmet]

Thank you! 😄

[@camilahearst4171]

Great! Congratulations!

[@LAWandering]

Thanks for sharing this simple step.. hope i can do it same like you.. 🥰

[@workdaygourmet]

Have fun! Would love to know how it turns out for you! :)

[@KimberRose16]

Thank you so much! Making this tomorrow morning! ☺️

[@KLGB420]

Gonna try this now

[@marianasaifan]

Can I use vanilla extract?? Love the video!!

[@workdaygourmet]

Of course! Extract and paste are interchangeable, sub 1:1

[@LiyahMarieTV]

Attending this now! Wish me luck! I love this method

[@workdaygourmet]

Hope it comes out for you well!

[@KA918KA91]

I have a question, what temperature should the creme brulee be heated on (this also applies to the substitution of the blow-torched sugar)? This recipe is great, but I need to know what temperature I should put, so I can make this for my family tomorrow. 🤗 Thanks for showing this recipe!

[@workdaygourmet]

Creme brulee should be heated on slightly below 100C (water should be almost boiling). Caramelization temperature is around 160C - it's best to go by color, stop when it reaches the darkness you want

[@KA918KA91]

okay, thank you for answering!

[@mikemay8334]

Well aren’t you clever? It worked great but I used an iron skillet and I covered it to save on the foil. I hate making a large amount for just two people and turning on the oven when it’s 100 degrees outside. So this way works out great, my wife loves it.

[@workdaygourmet]

I make them in mini mason jars when I don't want to bother with the foil. The canning lids are perfect as covers and stores away easily too!

[@juliramoos]

Loved the video!!! Congrats

[@eyas8519]

Thanks, did you cook them on lower heat or medium heat?

[@workdaygourmet]

Somewhere in between, more low than medium, for shallow ramekins especially - you want to maintain a gentle simmering, with a little bubbling but not rigorous boiling (that might get the water into the ramekins).

[@eyas8519]

@@workdaygourmet ah that's what was wrong with the way I cooked mine, thanks for this thorough explanation .

[@randomguy2369]

Okay i think i had took it out early because its still liquid in the center and its been 2hrs chilling in the fridge should i put them to simmer?

[@workdaygourmet]

It should be cooked until the center is set (can hold up weight of a small spoon). Chilling only firms up the curd, but won't turn liquid center solid. When in doubt cook a little longer. Pinned comment has some troubleshooting tips.

[@randomguy2369]

@@workdaygourmet okay thank you

[@mauriciodelcarpiovega4977]

Great video! Thanks

[@yvettecastillo5164]

Hello! So I did not have heavy cream at home and decided to make my own following a KZbin video. It was milk and melted butter. Maybe I used a little too much butter? When my creme brulee was done on the stove top I Noticed leftover melted butter sitting on top of the custard. I tried scooping with a small spoon but didn't want to ruin the mold. It was moving around in the ramekin. Im refrigerating it soon. I'll see how it comes out then. I'm worried the butter will get in the way of the sugar...

[@workdaygourmet]

Sounds like the butter couldn't stay emulsified - a little emulsifier like xanthum gum could help. Since it separated already, just let the fat float, fridge temperature butter is hard, so you should be able to lift it like fat cap from a stock once thoroughly chilled.

[@yvettecastillo5164]

@@workdaygourmet thank you so much for the response! I will check it in a few hours b4 adding the sugar. I'll let you know how it came out!

[@yvettecastillo5164]

So I just finished my creme brulee and it came out great! I was able to scoop out the butter then added the sugar 😙🤌

[@zynababdelhameed4157]

Amazing video , gonna try it out

[@shyap20]

Thank you for all the tips. Can I steam it in a steamer?

[@workdaygourmet]

Yes, I use my steamer all the time. It may come out less smooth without a water bath though

[@shyap20]

@@workdaygourmet thanks

[@ryankeys548]

What temperature do you cook them at because it took me over an hour to cook

[@workdaygourmet]

Just simmering temperature, ~100C? Leave a tsp of egg whites in if it takes a long time to simmer, the additional protein will help it set quickly

[@barbaracook3187]

Wow! Fantastic...thank you

[@tylorlapan6272]

Is there a substitution for foil I made the creme brûlée and it’s in the ramekins just dont have foil unluckily

[@workdaygourmet]

Cling wrap or any lid will do!

[@tylorlapan6272]

@@workdaygourmet Yayy yeah I ended up using plastic/cling wrap thank you so much for responding with such haste though

[@saiba687]

Can we simply use a steamer instead of using the frying pan with paper towel?

[@workdaygourmet]

Yes with a small note - steamers can result in bigger bubbles around the edge from the higher, less even temperature. Using lower heat usually helps alleviate that.

[@saiba687]

@@workdaygourmet Thank you, can i also use this same recipe to bake it in the oven the traditional way with a waterbath?

[@workdaygourmet]

@@saiba687 same ingredients, yes; just be mindful that baking time will be much longer

[@linaahmed3946]

Can I know what’s vanilla you used! Thanks

[@workdaygourmet]

I used Taylor & Colledge Organic Vanilla Bean Paste with Seeds (linked in Description if interested)

[@WrensDen]

Does raw sugar work???? I added some to the gg yolk and was stirring for like thirty mins but it didn’t dissolve 😣😩😩😩

[@workdaygourmet]

You can crush them in mortar and pestle first

[@WrensDen]

Sorry I don’t have one of those either 😭😭😭😭

[@bestiesstyshenko]

it was really good one small mistake was that I accidentally under cooked it

[@aanyamukherjee6737]

You said you don't need a torch in the title...I trusted you

[@workdaygourmet]

You don't need it! Both the pourable caramel method and the hot spoon method will produce crispy sugar topping!

[@cookingandeducation5485]

It looks yummy..

[@workdaygourmet]

Easy yummy any night 😋

[@grandpabrenda9564]

what temp do i need to turn my stovetop to? or do i just leave the pan on there 😅

[@workdaygourmet]

Keep the water on a light simmer, ~200F or ~90C

[@kpopfood1712]

If you have a long lighter/ candle lighter also works just fine

[@workdaygourmet]

I tried with my long candle lighter before (admittedly a cheap, dollar store lighter). I had trouble making it work, the flame was weak and points up, so not like a blowtorch that directly points at the sugar. It probably could do the job eventually with very good patience; just wasn't easy imo.

[@kpopfood1712]

@@workdaygourmet I used a candle lighter but it took a long time

[@workdaygourmet]

You got more patience than me!

[@chauminh]

Merci

[@emadtungekar7664]

Great job

[@workdaygourmet]

Thank you!

[@Sport6000]

What can I replace heavy cream with if I don’t have any?

[@workdaygourmet]

Light cream or half and half work very well!

[@ანაჯავახაძე]

You are super!!!!🥰🥰🥰🥰🥰💕

[@itsniyahboo6920]

Where do u get the dishes from

[@workdaygourmet]

I got mine off Amazon (linked in description if interested) any generic ramekin will do though! I've used Costco creme brulee glass, oui yogurt jars, & mason jars too. Anything heat tolerant will do.

[@lucyluz0]

Looove it very info!!

[@zelldintch13]

Mine did not cook at 12 min 😭 I followed the steps but it came out still very runny

[@workdaygourmet]

a few possibilities I could think of: 1) make sure you're starting with hot water, not room temperature or cold. 2) if using a shallow ramekin, maintain a light simmer to make sure water doesn't spill into to the custard, which can prevent it from setting. or just use a taller round ramekin to prevent spilling. 3) if using a smaller egg, try leaving a little bit of the egg white in - extra protein from egg white can help the custard set much easier. custard with whole egg will set very firmly (like a flan). creme brûlée should be softer than that, but if your problem is custard too runny, a little egg whites can always set it firmer. 4) custard should firm up more as it chills, so don't be alarmed if it's a little wobbly while warm. Hope this helps!

[@KLGB420]

Had to cook mine longer. I keep checking it every 7 mins or so but its still liquidy. My ramekins are bigger so maybe thats the issue?

[@workdaygourmet]

They should be set within 15min at most, if they still won't set after a long time, my guess is some water got into the ramekin in the steaming process (this is more common with shallow ramekins) It's best to simmer them rather than keeping them in a rolling boil, to prevent water from getting in. Also, if it's your first time making it, you can try leaving a little bit of the egg white in (add a tsp or 2 back). The extra protein will help set the custard much easier and firmer, and you can reduce the egg white (protein) amount on later batches to taste, for softer custard.