Make best, no bake Creme Brulee in the microwave fast!
Looking for an easy, tasty, no bake dessert idea near you? If you’re like me, you love and crave REAL Creme Brulee. Only thing is… it’s too difficult or takes forever to make in the oven. NOT True, this is the fastest, easiest recipe and you don’t need to be a MasterChef. You can now make the best AUTHENTIC vanilla creme brulee dessert in 8 minutes.
Some tasty comfort food for when you social distance, are self-isolating or have to stay at home! Make 1, 2 or more at a time. Try it then Share it.
Watch our video and see how easy it is to make and read on for the recipe and more tips and hints.
It’s easier than you think!
ANYONE can do this and it will taste like the best dessert in the world. No bake, no oven, no torch, no Instant Pot needed!
Perfect dessert for dinner, potlucks, birthdays, anniversaries, Thanksgiving, Christmas, Valentine’s, any special occasion or just because!
Check HINTS & TIPS section below for more insider info!
With this how-to method you get this decadent, blissful dessert made in less than 8 minutes & a cool down & chilling period of only 1 hour! You can even make 1 just for a snack.
This is our favourite Creme Brulee recipe so please enjoy and share it with your friends and family!
#cremebrulee #cremebruleerecipe #howtomakecremebrulee #stayathome #physicaldistancing #socialdistancing
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Ingredients (1x Vanilla Crème Brûlée, Double, triple or more as needed):
- 1 Egg
- 3 tsp white granulated sugar
- 75 mL Coffee cream (18%). Other cream % can be used too
- 1/4 tsp Real vanilla bean extract
- Microwave, Ramekins, Water & bowl (for bath used to hold the ramekins)
- Butane/Propane Torch (Please be careful & follow torch instructions)
Prep/Cook time: 8 min. or less
Inactive time: 1 hour (cooling/chilling)
- Separate the Egg yolk from the egg. Place egg yolk in ramekin if making 1, 2 or 3.
TIP: If you want to make more than that, then it might be best to mix in a mixing bowl. Multiple the ingredients for 1 creme brulee as necessary.
Keep the egg white for other uses.
- Add the sugar to the yolk
- Pour Coffee cream / Milk into a measuring cup and add vanilla extract. Real vanilla extract works best.
- Mix the egg yolk and sugar in the ramekin thoroughly and until uniform
- Heat the coffee cream in microwave for about 20s (Different microwaves will heat differently). If needed, heat more. The cream should be slightly hot but not enough to burn and definitely not boiling. Add heated cream to the egg mixture a little at a time while mixing. Mix until uniform.
- Place ramekins in a big bowl of water. Ramekins should sit evenly and not slanted. Fill with cool/room temperature water so that it reaches up half way up the ramekins.
Hint: The water bath helps prevent the creme mixture from cooking too fast and helps it set more evenly.
- Heat in microwave several times in 30 second intervals. The number of intervals will depend on your microwave. Keep watching the mixture as it microwaves and stop if the mixture starts to boil over. Check below for more hints and tips. If one or more are ready then remove from the bowl and do not microwave anymore. They typically don’t all cook at the same rate.
- The creme brulee is ready once it is jello like and jiggles. It should not be too liquid (or runny) and if it looks clumpy, you have microwaved too far. Watch the video for what this looks like. When overcooked it will taste egg-like.
- Cool for 30 minutes. Freeze for 30 minutes
- Serve right away without caramelized top just like this (less sugary) OR for the full effect, spread 1 to 1 1/2 tsp of sugar on top and torch/brulee the sugar, then serve 5 minutes after.
Careful! The ramekin may be hot!
If you like our recipe and don’t have a torch you can order one easily using our affiliate link below.
HINTS & Tips
Microwave info & safety:
- I used a 1200 Watt microwave so the heating times in the video are based on this. With a similar output microwave you will likely need at least 5 to 8 heating cycles of 30 seconds. Use more if needed or longer times like 45s or more if you have much lower powered microwave.
- You can always heat more cycles to get a more solid consistency if that’s what you like
- the amount of water in the bath also affects the cooking time and eveness of cooking so adjust as necessary
- Coffee cream was heated for 20s and the cup should feel just hot to the touch. it may take a minute or 2 for the heat to come through the Pyrex. Heat more if needed. It should not be boiling though
- Experiment with your own microwave to see what works best. When ready, it should jiggle more than soft Jell-O. There may also be some liquid around the cooked portion
- Watch as the microwaving is happening and make sure the crème mixture does not boil over too violently. If it does, you might need to stop and let it cool down a little before continuing. Some light bubbling/boiling might occur and is normal when mixture is not set yet
- You can use a bigger water bath to help absorb more microwave energy to prevent the crème mixture from cooking too fast. You can also use a lower power setting if you find that your microwave is too powerful or heating unevenly or too quickly
- On the other hand, if you have a lower power microwave, you can use a smaller water bath
- It just takes a little practice so try it out a few times and you’ll be an expert in no time
Making more than 1 at a time:
- If you are making more than one at a time, it may be better to make the mixture in mixing bowls and pour out to ramekins. Just adjust the recipe by doubling, tripling, etc…
- When microwaving multiple, you will have to adjust/increase the interval times and/or increase the number of heating cycles
- If any one of the Crème Brûlée are ready before the others, then take that one out before continuing the microwaving. Trust me! You don’t want overcooked Crème Brûlée. And be careful, the water bath and ramekins will be HOT
- Use saran wrap. Do NOT close air tight as condensation will form a watery layer on top and ruin it
- chilling overnight will also firm the creme brulee up
- Store in refrigerator for up to 2 days
- We like 18% coffee cream but depending on the brand they can come in slightly different percentages. You could try whole milk, half and half or if you want creamier you can go higher percentages like heavy cream. Most recipes call for heavy cream which is around 36% fat. In the end it’s up to you so try it out and see what you like.
- We have also tried this with alternative milks like Almond milk and Oat milk and we are sad to say that creme brulee just doesn’t taste good make with these milks. It is probably due to the low fat content.
- You don’t need to use ramekins. You could potentially use a small bowl, but it should be wider than it is tall (height that is). And it’s better if it’s cylindrical in shape than rounded. It should be made of glass or ceramic.