A silky, vanilla custard set in a mug in the microwave in five minutes and finished with a caramelised sugar crust, the most sophisticated dessert in this collection and the one that most impresses guests for the effort involved.
About This Recipe
Microwave creme brulee is one of the most surprising recipes in this collection because it should not work as well as it does. The custard sets in the microwave to a silky, smooth consistency that is genuinely very close to the oven-baked original, and the caramelised sugar crust produced with a kitchen blowtorch or briefly under a very hot grill provides the definitive crack that makes creme brulee so theatrically satisfying.
The custard is made from egg yolks, cream, sugar, and vanilla, the classic combination that has been used for creme brulee since its first documented appearance in French cooking in the 17th century. In the microwave it cooks from the outside in, which means the edges set before the centre and the cooking time must be monitored carefully to avoid the edges becoming scrambled while waiting for the centre to set.
Cooking on medium power and stopping every thirty seconds to stir gently is the technique that produces the most uniform result. Each stir redistributes the heat from the edges to the centre, promoting even setting throughout. The custard is done when it coats the back of a spoon and a line drawn through it holds its shape. Refrigerating for at least five minutes before applying the sugar crust produces a cold, firm custard that provides the best contrast with the warm, caramelised surface.
History and Origins
Creme brulee in its current form is documented in French cooking from the late 17th century, though similar burnt cream desserts appear in British and Catalan cooking from the same period. The dish became one of the most fashionable desserts in Western restaurants in the 1980s and has remained a menu standard. The combination of silky custard and caramelised sugar crust is one of the most celebrated texture contrasts in dessert making.
Why It Is Fast To Make
Microwave custard sets in 5 minutes. Refrigerating for 5 minutes produces a workable surface. Total under 20 minutes.
Creme Brulee Mug
Course: Cake2
servings5
minutes5
minutes880
kcalIngredients
•t3 large egg yolks
•t250ml double cream
•t3 tbsp white sugar plus 4 tsp for the crust
•t1 tsp vanilla extract
•tPinch of salt
Directions
- Whisk egg yolks, sugar, vanilla and salt together until pale.
- Whisk in double cream.
- Divide between two microwave-safe ramekins.
- Microwave on medium power for 2 minutes. Stir gently. Microwave a further 1 to 2 minutes, stirring every 30 seconds, until just set.
- Refrigerate for at least 5 minutes until cold.
- Sprinkle 2 tsp sugar evenly over each custard.
- Caramelise with a kitchen blowtorch or place under a very hot grill for 1 to 2 minutes until deeply golden.
Notes
- Medium power is essential. Full power scrambles the eggs at the edges before the centre sets.
Stir gently every 30 seconds during cooking to redistribute heat from the edges to the centre.
The custard must be cold before applying the sugar or the heat from the caramelisation will continue cooking the custard beneath.
The sugar layer for brulee must be thin and even. A thick uneven layer produces patches that caramelise at different rates.
Make Ahead Tips
The set custard keeps refrigerated for up to 24 hours without the sugar crust. Apply sugar and caramelise just before serving for maximum crack effect.
Storage and Serving
Once sugar-crusted, eat within 30 minutes as the crust absorbs moisture from the custard and loses its crunch. The plain set custard keeps refrigerated for 24 hours. Serve cold with the warm caramelised crust. No accompaniment needed.
Variations and Substitutions
Add a teaspoon of espresso powder to the custard for a coffee creme brulee. Add lemon zest to the custard. Replace vanilla with coconut extract and add a tablespoon of desiccated coconut for a coconut version. Add a splash of Grand Marnier to the custard for an orange-scented version.
