Creme Brulee

Creame Brulee


  • 1 box Instant Vanilla Pudding Mix (3.4-ounce size)
  • 1 cup nonfat milk
  • 3/4 cup heavy whipping cream
  • 1 teaspoon vanilla bean paste
  • 4 tablespoons sugar


  • 1Whisk together pudding mix, milk, and heavy whipping cream.
  • 2Add vanilla bean paste and whisk until smooth. Pour into 4 creme brûlée dishes or small ramekins.
  • 3Chill until set, about 30 minutes or up to overnight.
  • 4Torch method: sprinkle each dish with a tablespoon of sugar. Torch until browned being careful not to burn the sugar.
  • 5Oven method: preheat the broiler to high. Place ramekins on a cookie sheet and place them under the broiler (close to the flame for just minute or two, watching the whole time until sugar is browned.
  • 6Stove method: place 1/2 cup sugar in a small saucepan. Heat without stirring. Once it starts to turn to liquid, stir with a wooden spoon, being careful not to get it on the sides of the pan, until the sugar turns to crystals than to liquid again, and turns a light amber color. Drizzle some onto each creme brûlée. Note: this sugar hardens more than it does with the torch. Err on the light side of adding it to the top - you don’t need the entire amount but it’s hard to make less than 1/2 cup - and be cautious eating it.
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