No torch? No problem! You can make this classic dessert with a hot spoon.This creme brulee is made of heavy cream and vanilla mixed with egg yokes and marscapone. After setting in a water bath while baking, use a spoon instead of a torch to brulee the top by following the video's instructions.Subscribe to Food Network's channel to see more from Raiza!Check out Raiza's YouTube channel, Dulce Delight: https://www.youtube.com/user/dulcedelight1Follow Raiza on Instagram: https://www.instagram.com/raizacostaofficial/Subscribe ► http://foodtv.com/YouTubeGet the recipe ► https://foodtv.com/3lc9PJOHave you downloaded the new Food Network Kitchen app yet? With up to 25 interactive LIVE classes every week and over 80,000 recipes from your favorite chefs, it's a kitchen game-changer. Download it today: http://food-network.app.link/download!Creative baker Raiza Costa sees inspiration for her incredible dessert ideas everywhere she looks.Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!Creme Brulee Without a TorchTotal: 3 hr 50 minActive: 20 minYield: 4 to 6 servingsLevel: EasyIngredients1 vanilla bean2 cups (480 milliliters) heavy cream 6 large egg yolks 1/2 cup (90 grams) plus 2 to 3 tablespoons sugar 1/8 cup (30 grams) mascarpone, optional DirectionsSpecial equipment: four 5-inch or six 4-inch ramekinsUsing a small, sharp knife, split the vanilla bean in half lengthwise and scrape the seeds into a saucepan along with the heavy cream; add the scraped bean. Bring to a boil over medium heat, then immediately remove the pan from the heat and allow the mixture to cool for 10 minutes.Combine the egg yolks and 1/2 cup sugar in a bowl, whisking until the mixture is very pale yellow. Whisking constantly, pour 1 ladleful of the warm heavy cream into the egg mixture to temper, then slowly pour the mixture back into the pan, whisking constantly.Remove the vanilla bean and stir in the mascarpone. Chill the mixture, covered, for 1 hour or up to overnight.Preheat the oven to 325 degrees F. Divide the batter into four 5-inch or six 4-inch ramekins. Place the ramekins in a larger roasting pan and fill the pan with hot water, coming halfway up the sides of the ramekins. Bake until set like gelatin and a tester inserted in the centers comes out clean, 30 to 45 minutes.Remove the ramekins from the water bath and let cool at room temperature, 30 minutes. Transfer to the fridge until completely chilled, about 1 hour.Sprinkle the remaining 2 to 3 tablespoons sugar on top of the creme brulees (you want a nice, even layer).Choose a metal spoon that you don't love so much and place it over a high flame on the stove. Let the bowl of the spoon get hot enough that it looks red.Remove the spoon from the stove (the handle shouldn't be hot because flatware doesn't conduct heat) and burn the top of the creme brulee with it. Reheat the spoon for each creme brulee, cleaning the spoon after each use.Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.Stream full episodes and more: http://watch.foodnetwork.com/Like Food Network on ► FACEBOOK: https://www.facebook.com/FoodNetworkFollow Food Network on ► INSTAGRAM: https://www.instagram.com/FoodNetwork/Follow Food Network on ► TWITTER: https://twitter.com/FoodNetworkVisit Food Network online: http://www.foodnetwork.com#SweetSideOfLife #RaizaCosta #FoodNetwork #CremeBruleeRaiza's Brilliant Hack for Creme Brulee Without a Torch | The Sweet Side of Life | Food Networkhttps://youtu.be/Iyli8d2nZaw
