No Bake Creme Brulee

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  • 1 ½ cups heavy whipping cream
  • 1 vanilla bean, split
  • 4 large egg yolks
  • ½ cup granulated sugar
  • 2 Tablespoons corn starch
  • Turbinado sugar or granulated sugar (to brulee)


  1. In a medium saucepan, combine cream and vanilla bean (scrape seeds out of pod) and bring to a simmer.
  2. While cream is heating, whisk egg yolks, sugar and cornstarch in a bowl.
  3. Slowly add hot cream to the egg mixture and continue whisking until fully combined.
  4. Pour mixture back into the saucepan and cook until it starts to thicken (do not bring it to a boil).
  5. Once the custard is thick, remove the pan from the heat and transfer to a bowl.
  6. Continue whisking for 2-3 minutes to make the custard extra silky.
  7. Spoon custard into individual glass ramekins and refrigerate for 1 hour.
  8. When ready to serve, sprinkle the top of the custard with sugar and torch until sugar is caramelized.
  9. Serve immediately!