Quick Creme Brulee Recipe – with or without a torch!

You can make this for your family or a party and really surprise your guests! They’ll think you spent loads of time on it because it looks so fancy and tastes heavenly. You’ll be surprised at how fast and easy it is to make and can be made even 2 to 3 days in advance, which makes it a great party desert.

Cost to make: $5 to $7
Servings: 8 (4 oz cups)

Ingredients:
2 cups heavy cream
3 large eggs
1/2 cup sugar (plus extra for caramelizing)
3/4 teaspoon vanilla

What you will need:
-Ovenproof ramekins or custard cups
-A handheld torch. Your husband (or wife) may have one in the garage. I bought one at Home Depot. It doesn’t have to be specifically for creme brulee.
If you don’t have a torch, you can make the berry sauce as a topping, which is less sugar and I think tastes even better!!!

How to make Creme Brulee:
1. Pre-heat the oven to 300 degrees F
2. Heat heavy cream, in a sauce pan, almost to a simmer.
3. In a medium bowl, stir 3 eggs and 1/2 cup sugar until blended. 
4. Gradually stir in the cream and vanilla. 
5. Strain the mixture through a fine mesh sieve into a large measuring cup with a pouring lip.
6. Divide the mixture into 8 (4 oz) cups and place in a large baking dish.
7. Fill the baking dish with boiling water about halfway up the sides of the cups. Bake at 300 degrees F for 35 minutes.  
8. Cover and refrigerate creme brulee until fully cooled.

9. To caramelize the top, put 1 to 2 teaspoons of sugar on each custard, swirl to spread evenly. Move in a circular pattern until the whole surface is carmelized to a deep amber color. Note: if you are making the creme brulees in advance, make this sugar topping the same day you are serving them.

Mixed berry Sauce Ingredients:
   4 cups frozen mixed berries (blueberries keep their form best)
2 teaspoons cornstarch
1/4 cup water
1 tablespoon lemon juice
2 tablespoons sugar

Berry Sauce Instructions:
In a saucepan, combine the sugar, water, cornstarch and lemon juice. As soon as it starts to thicken, add berries and cook until lightly bubbly. Don’t boil. Let cool to room temp and spread on top of the creme brulee just before serving. You can make this sauce ahead of time and serve the next day as well.