I’ll admit, I miss eating out. I’ve never been a big restaurant-goer, but I miss going out to a good meal every once in a while, the kind where you order an appetizer and a dessert. I really had a craving for creme brûlée, which I will order anytime it’s on the menu. I don’t know if you’ve attempted to make creme brûlée at home but it’s an arduous process. There had to be an easier way to go about this—enter Google. This cheat is not exactly the same as correctly made, restaurant style, but it was a close second and took a quarter of the time!
- 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
- Whisk together pudding mix, milk, and heavy whipping cream. Add vanilla bean paste and whisk until smooth. Pour into 4 creme brûlée dishes or small ramekins. Chill until set, about 30 minutes or up to overnight.
- Torch method: sprinkle each dish with a tablespoon of sugar. Torch until browned being careful not to burn the sugar.
- Oven method: preheat the broiler to high. Place ramekins on a cookie sheet and place them under the broiler (close to the flame for just a minute or two, watching the whole time, until sugar is browned.)
- Stove 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 and then into 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.
Recipe and photo from CrazyForCrust.com