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No Bake Crème Brûlée Shots (Vanilla Custard Dessert)
These no bake crème brûlée shots are creamy vanilla bean custards with a smooth, rich base and a crisp caramelized sugar top. The luscious custard sets in the fridge, not the oven, so it’s quick to make and always impressive. Perfect for when you want something sweet without baking.
Servings 12 Shot Glasses
Calories 176kcal
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: Stops the custard from catching or burning.
- Simmer Gently: Activates the cornstarch for a smooth texture.
- Strain for Silkiness: Removes any egg bits for a perfect custard.
- Torch Carefully: Keep the torch moving to avoid burning the sugar.
- Storage: Make up to 2 days ahead and torch just before serving.
- Tip: Use oven-proof glasses or ramekins so they don’t crack under the broiler heat.
NUTRITION
Calories: 176kcal | Carbohydrates: 10g | Protein: 2g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 91mg | Sodium: 61mg | Potassium: 41mg | Fiber: 0.01g | Sugar: 9g | Vitamin A: 619IU | Vitamin C: 0.2mg | Calcium: 31mg | Iron: 0.2mg
