Can I make creme brulee without a torch?

Absolutely While a kitchen torch gives you the most control, your broiler works in a pinch. Just move the ramekins to the top rack, broil for 1-2 minutes (watching constantly), and rotate them for even browning. The sugar can burn fast, so don't walk away - I've learned this the hard way

My custard turned out grainy - what went wrong?

Oh no Graininess usually means the eggs curdled, which happens if the cream was too hot when mixed in. Next time, let the cream cool slightly (steamy but not boiling) and pour it reeeeally slowly into the yolks while whisking like crazy. Straining helps too - catches any sneaky cooked bits

Can I use whole eggs instead of just yolks?

I don't recommend it for classic creme brulee. The whites make the custard firmer and less creamy (more like flan). But if you're in a pinch, use 3 whole eggs instead of 5 yolks - just know the texture won't be quite as luxuriously smooth.

Why did my sugar topping turn soft after sitting?

That pesky moisture Make sure your custards are fully chilled (overnight is best) and pat the tops dry before sugaring. The caramel will stay crisp longer if you serve within an hour of torching. Pro tip: Keep extra turbinado sugar on hand for guests who want a fresh crack

Perfect 5-Ingredient Creme Brulee Recipe That Never Fails -

Name: Perfect 5-Ingredient Creme Brulee Recipe That Never Fails
Prep time: 15 min
Cook time: 45 min
Total time: 5 h
Cuisine: French
Ingredients: 2 cups heavy cream; 1 vanilla bean (or 1 tsp vanilla extract); 5 egg yolks; 1/2 cup granulated sugar; 2 tbsp turbinado sugar (for caramelizing)

Perfect 5-Ingredient Creme Brulee Recipe That Never Fails

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A classic French dessert with a rich custard base topped with a layer of hard caramelized sugar.

Author: RecipeZest
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 5 hours (including chilling)
Yield: 4 servings
Category: Dessert
Method: Baked
Cuisine: French
Diet: Vegetarian

Ingredients

Scale

2 cups heavy cream
1 vanilla bean (or 1 tsp vanilla extract)
5 egg yolks
1/2 cup granulated sugar
2 tbsp turbinado sugar (for caramelizing)

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Instructions

Preheat oven to 325°F (160°C).
Heat cream and vanilla in a saucepan until steaming, then let steep for 10 minutes.
Whisk egg yolks and granulated sugar until pale.
Slowly pour the warm cream into the yolk mixture while whisking.
Strain the custard into ramekins and bake in a water bath for 40-45 minutes.
Chill for at least 4 hours or overnight.
Sprinkle turbinado sugar on top and caramelize with a torch.

Notes

Use room temperature eggs for smoother custard.
Don’t overbake – the center should still jiggle slightly.
Chill completely before caramelizing.

Find it online: https://recipeszest.com/perfect-creme-brulee-recipe/