Crème Brûlée Shots are creamy vanilla bean custard desserts served in shot glasses. They feature a smooth, rich base topped with a crisp, caramelized sugar layer. This no-bake treat is quick to prepare and perfect for any sweet craving.
Is Crème Brûlée French or Italian?
Crème Brûlée is a French dessert. The name "Crème Brûlée" translates to "burnt cream" in French, referring to the caramelized sugar topping. The dessert consists of a rich custard base topped with a contrasting layer of hard caramel. Although there are similar desserts in other cuisines, such as the Spanish "Crema Catalana" and the English "burnt cream," Crème Brûlée is most closely associated with French cuisine.
Ingredients in Crème Brûlée Shots
- Sugar (3 Tablespoons / 40g): Provides sweetness and helps create the caramelized top layer.
- Cornstarch (1 Tablespoon / 10g): Acts as a thickening agent to help set the custard.
- Salt (Pinch): Enhances the flavors and balances the sweetness.
- Large Egg Yolks (3): Adds richness and helps thicken the custard.
- Heavy Cream (450mL / 16 oz): Forms the creamy base of the custard, providing a rich and smooth texture.
- Vanilla Bean Paste (1 Teaspoon / 5mL): Infuses the custard with a deep, aromatic vanilla flavor.
- Extra Sugar for Torching (4 Tablespoons / 50g): Used to create the crisp, caramelized sugar layer on top of the custard.
These ingredients combine to create a rich, creamy custard with a deliciously crunchy caramelized sugar topping. The mixture of sugar and cream gives the Crème Brûlée Shots their signature smooth texture, while the vanilla bean paste adds a classic flavor. The egg yolks and cornstarch work together to thicken the custard, ensuring it sets properly.
How To Make Crème Brûlée Shots
Combine Dry Ingredients: Add sugar, cornstarch, and a pinch of salt to a saucepan. Whisk these ingredients together until they are well combined. This ensures that the cornstarch is evenly distributed, which will help thicken the custard without clumps.
Add Egg Yolks: Add the egg yolks to the saucepan with the dry ingredients. Whisk again until the mixture is smooth and the egg yolks are fully incorporated. This step integrates the yolks, which will provide richness and help set the custard.
Mix in Cream and Vanilla: Pour the heavy cream and vanilla bean paste into the saucepan. Whisk thoroughly until everything is well combined. The cream provides the base of the custard, and the vanilla adds flavor.
Cook the Mixture: Place the saucepan over medium-high heat. Whisk constantly to prevent the mixture from burning and to ensure it thickens evenly. When the mixture starts to simmer, take it off the heat. This heating process activates the cornstarch, ensuring the custard will set properly.
Strain the Mixture: Pour the mixture through a fine-mesh strainer into a jug. Straining removes any small bits of cooked egg, ensuring a smooth custard.
Pour into Glasses: Pour the strained mixture into shot glasses or small ramekins. This recipe yields approximately 12 servings, depending on the size of the shot glasses.
Refrigerate: Refrigerate the Crème Brûlée Shots for at least 2 hours, or up to 2 days. Chilling allows the custard to set and develop its flavor.
Serving Crème Brûlée Shots
Torch the Sugar: Just before serving, sprinkle a thin layer of extra fine sugar (caster sugar) on top of each custard. Use a kitchen torch to melt and brown the sugar. Move the torch constantly to avoid burning the sugar and ensure an even caramelized layer. Once torched, serve the Crème Brûlée Shots immediately to enjoy the contrast between the creamy custard and the crunchy sugar topping.
Fay's Top Tips
Whisk Constantly: Whisking constantly while cooking the mixture is crucial to prevent it from burning and to ensure it thickens evenly. This helps avoid any lumps and creates a smooth, creamy custard.
Simmering: Make sure the mixture reaches a simmer before taking it off the heat. This is important to fully activate the cornstarch, which thickens the custard properly. If you remove it from the heat too soon, the custard may not set correctly.
Torching the Sugar: When torching the sugar on top of the Crème Brûlée Shots, move the torch constantly to avoid burning the sugar. This ensures an even, golden caramelized layer without any burnt spots, giving you the perfect contrast between the creamy custard and the crunchy sugar topping.
Recipe Variations
Chocolate Crème Brulee Shots
- Additions: Mix 2 tablespoons of cocoa powder with the dry ingredients.
- Instructions: Follow the original recipe, adding the cocoa powder to the sugar, cornstarch, and salt before whisking in the egg yolks, cream, and vanilla. This variation adds a rich chocolate flavor to the custard.
Coffee Crème Brulee Shots
- Additions: Dissolve 1 teaspoon of instant coffee or espresso powder in the cream.
- Instructions: Follow the original recipe, adding the coffee to the sugar, cornstarch, and salt before whisking in the egg yolks, cream, and vanilla. This variation provides a bold coffee flavor, perfect for coffee lovers.
Matcha Crème Brulee Shots
- Additions: Whisk 1 teaspoon of matcha green tea powder into the dry ingredients.
- Instructions: Follow the original recipe, incorporating the matcha powder. This variation adds a unique, earthy flavor and a vibrant green color.
Raspberry Crème Brulee Shots
- Additions: Add a layer of fresh raspberries at the bottom of each shot glass before pouring in the custard.
- Instructions: Follow the original recipe, adding raspberries for a burst of tart fruitiness that complements the creamy custard.
Pudding Recipes You Might Like
- Malt Chocolate Pudding Log Eggless
- Chocolate Pudding Pots Eggless
- Chocolate Coffee Pots De Crème Recipe
- No Bake Chocolate Flan (Gelatina) Recipe
Common Questions
Yes, you can make the custard up to 2 days in advance and refrigerate it. Torch the sugar just before serving for the best texture.
Yes, you can substitute vanilla extract for vanilla bean paste. Use the same amount (1 teaspoon), though the flavor may be slightly less intense.
Move the kitchen torch constantly over the sugar surface and keep it at a reasonable distance to avoid burning. Use extra fine sugar for a more even caramelization.
Standard shot glasses (1.5-2 ounces) work well for this recipe, yielding about 12 servings. You can also use small ramekins or dessert bowls if preferred.
Crème Brulee Shots No-Bake Recipe
INGREDIENTS
- 40 g (3 tablespoon) sugar
- 10 g (1 tablespoon) cornstarch
- ¼ teaspoon (¼ teaspoon) salt
- 3 (3) egg yolks
- 450 ml (16 oz) heavy ream
- 5 ml (1 teaspoon) vanilla bean paste
Topping
- 50 g (4 tablespoon) superfine sugar caster sugar
INSTRUCTIONS
- Combine Dry Ingredients: Add sugar, cornstarch, and salt to a saucepan. Whisk to combine.
- Add Egg Yolks: Add the egg yolks to the same saucepan. Whisk until combined.
- Mix in Cream and Vanilla: Add the cream and vanilla bean paste. Whisk again until well combined.
- Cook the Mixture: Place the saucepan over medium-high heat. Whisk constantly to prevent the mixture from burning. Continue whisking. You will notice the whisk starts to leave trails when the mixture thickens. As is starts to simmer, take it off the heat.
- Strain the Mixture: Strain through a fine-mesh strainer into a jug to remove any small bits of cooked egg.
- Pour into Glasses: Pour the mixture into shot glasses or small ramekins. Depending on the size of your shot glasses, this recipe yields approximately 12 servings.
- Refrigerate: Refrigerate for at least 2 hours or up to 2 days before serving.
- Torch the Sugar: To serve, sprinkle a thin layer of extra fine sugar on top of each custard. Use a kitchen torch to melt and brown the sugar. Move the torch constantly to avoid burning the sugar.
NOTES
- Whisk Constantly: Whisking constantly is crucial to prevent the mixture from burning.
- Simmering: Make sure the mixture reaches a simmer to fully activate the cornstarch.
- Straining: Straining the mixture ensures a smooth custard by removing any cooked egg bits.
- Torching: Move the torch constantly to avoid burning the sugar.
- Storage: You can make these up to 2 days in advance and torch just before serving for a quick dessert.
Maria says
Delicious! A hit!
Fay says
Yes! Glad you like them as much as I do!