Fake-Out Creme Brulee

by Grant Melton 7:41 AM, April 21, 2017

Aired August 28, 2017

Serves 4

1 3.9-ounce box instant vanilla or butterscotch pudding
1 cup heavy cream
1/2 cup milk
1 teaspoon vanilla bean paste
1/4 teaspoon salt
Sugar, for topping
Fresh fruit, for garnish


In a medium mixing bowl, whisk together the vanilla pudding mix with heavy cream, milk, vanilla bean paste and salt until smooth. Divide the mix between 4 6-ounce ramekins and refrigerate until firm, at least one hour.
Once firm, remove from the fridge and top each pudding with 1 1/2 teaspoons of sugar. Flatten the sugar so that it’s in an even layer then use a kitchen torch to torch the tops of the crèmes brulées until the sugar melts and turns amber in color.
Let set for a minute or two until the sugar hardens again before serving garnished with fresh fruit.


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